Seared Salmon with Watercress and Warm Orange Dressing

Ingredients

• Watercress

  Raw

  2 cup, chopped or 68g

• Radishes

  Raw

  2 small or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Vinegar, Orange Muscat Champaign

  Trader Joe's

  1 tbsp or 15g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Pink salmon

  Fish, raw

  1 fillet or 318g

• Kale

  Raw

  1 cup, chopped or 67g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Honey

  1 tsp or 7g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Remove the thicker stems from the watercress and roughly chop. Slice the radishes. Toss the watercress with half of the olive oil and a pinch of salt. Sprinkle with 1 teaspoon vinegar. Arrange on a serving platter, topping with pineapple and radish slices.
2. Heat a skillet over medium-high heat. Add the remaining olive oil. Sear the salmon until cooked through, about 4-6 minutes, reaching an internal temperature of 145 degrees F. Season with salt during cooking. Arrange the salmon on the salad.
3. For the dressing, juice the blood orange. Combine with the remaining vinegar and honey in the pan. Boil and reduce until slightly thickened, about 3 minutes. Drizzle over the salad and salmon. Serve immediately.
4. Grind fresh pepper over the salad. Optionally, add a squeeze of lemon juice before serving.

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