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Peach & Watercress Salad with Salmon
Serves 4 |
Lightly flavored and super easy to prepare.
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Ingredients:
| 4 salmon fillets, (skinless) |
| 2 peaches, (thinly sliced) |
| 1 cup basil leaves |
| 2 tablespoons lemon juice |
| 1 bunch watercress, (trimmed) |
| 1 1/2 teaspoon sea salt |
| 1 lemon, (thinly sliced) |
| 1 teaspoon lemon zest, (grated) |
| 5 whole black peppercorns |
| 1 teaspoon pepper, (more for seasoning) |
| 2 teaspoons grainy mustard |
| 1/4 cup extra-virgin olive oil |
| 6 cups water |
Directions:
- Combine peppercorns, water, salt and lemon slices in a skillet. Heat to medium-high. Once hot, reduce heat to low and add salmon and cover. Cook 5-8 minutes, flip once.
- Remove from heat, place salmon on plate, keep warm.
- In a mixing bowl, combine olive oil, salt, mustard, lemon zest and pepper. Whisk ingredients together, mix evenly.
- Arrange basil, watercress and peaches on serving plate. Place salmon on last. Pour dressing atop salmon, salt and pepper if desired, enjoy!
| Cooking Method: | Pan-fry |
| Course: | Side, appetizer |
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