Seared Salmon with Watercress and Warm Orange Dressing

Ingredients

• Watercress

  Raw

  3 cup, chopped or 102g

• Radishes

  Raw

  3 small or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 ½ dash or 0.6g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Pineapple

  Raw, all varieties

  1 ½ cup, chunks or 248g

• Atlantic salmon

  Fish, farmed, raw

  6 oz or 170g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Blood Oranges

  Wegmans

  1 ½ medium orange or 231g

• Honey

  1 ½ tsp or 11g

• Pepper

  Spices, black

  1 ½ dash or 0.2g

Directions

1. Remove the thicker stems from the watercress and roughly chop. Slice the radishes.
2. Toss the watercress with half of the olive oil and a pinch of salt. Sprinkle with one-third of the vinegar. Arrange on a serving platter, topping with pineapple and radish slices.
3. Heat the remaining oil in a skillet over medium-high heat. Season the salmon with salt and sear until cooked through, about 4-6 minutes, reaching an internal temperature of 145°F. Arrange the salmon on the salad.
4. 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.
5. Serve immediately with fresh ground pepper over top of the salad.