Alaskan salmon with orange and watercress
Jul 23, 2022 • 30 min
Watching your blood sugar doesn’t mean you have to skimp on your next date-night dinner. This simple recipe looks impressive but is easy to prepare. Salmon fillets are packed with healthy fats and protein, and the watercress salad is a fresh and crunchy accompaniment that is low on carbs and full of bright flavors.
- Alaskan salmon filets (4–6 oz each)
- ¼ cup avocado (divided)
- 3 cups watercress (roughly chopped) bunches
- 3 tbsp cucumber(s) (finely chopped)
- 2 oranges (peeled and segmented)
- 1 tsp white wine vinegar
- 1 pinch salt and pepper to taste
- 2 cup mixed greens
- ½ avocado (pitted, peeled, and sliced)
- ¼ cup walnuts
- 2 tbsp apple cider vinegar
- pinch of pimenton (smoked paprika) for finishing
- edible flowers, such as nasturtiums (optional)
Prep: Rinse any ice glaze from frozen Alaska salmon under cold water. Pat dry with paper towel.
Heat skillet over medium-high heat and brush both sides of fish with 3 tablespoons of avocado oil.
Cook salmon, uncovered, about 4 minutes, until browned.
Turn salmon over and season lightly with salt and pepper.
Cook an additional 6–8 minutes for frozen, or 3–4 minutes for fresh/thawed, until fish is opaque throughout.
Meanwhile, in a medium bowl, combine watercress, cucumber, and orange segments. Season with a few drops of white wine vinegar, remaining avocado oil, and salt and pepper.
Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.
Serving Size: 1/2 fillet and 1 cup topping
Amount per serving
Total Fat 19g; Saturated Fat 3g; Trans Fat 0g
Total Carbohydrate 7g; Dietary Fiber 2g