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

  1 tbsp or 14g

• 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, california, valencias

  8 oz or 227g

• Honey

  1 tsp or 7g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Remove the thicker stems from the watercress and roughly chop the rest of the bunch. Slice the radishes. In a bowl, toss the watercress with 1 tablespoon of the oil and a pinch or two of salt. Sprinkle with 1 teaspoon of vinegar. Place salad greens on a serving platter or on 2 individual plates and top with the pineapple and radish slices.
2. Heat a large, heavy skillet over medium-high heat; when hot, add the remaining tablespoon of olive oil. Sear the salmon until cooked, taking care to cook through but not overcook, about 4-6 minutes. Internal temperature should be 145 degrees F. Sprinkle salt on each side of the salmon during cooking. Remove the salmon from pan and arrange on the salad.
3. To make the dressing, juice the blood orange, then add it to with the remaining tablespoon of vinegar and honey to the same pan, set on high, and bring to a boil. Cook until liquid is slightly reduced and thickened, about three minutes.
4. Grind some fresh pepper and squeeze a little lemon juice (if desired) over the salad. Drizzle the sauce over and around the salmon. Serve immediately while the salmon is still hot.