Wild Salmon with Green Chili Salsa over Watercress Salad

Wild Salmon with Green Chili Salsa over Watercress Salad (Serves 2)

What happens when you combine fresh wild salmon, spicy green chili salsa, and a lively watercress salad? Pleasure! Most restaurants should be ashamed of the boring diet plates they call salmon salad because combining salmon and salad can be deeply satisfying. I tried it at home by way of a happy coincidence: I brought home wild sockeye salmon because it was on sale at Publix and I had just received a bunch of watercress from Local Food Stop. I had never had watercress before and could not wait to try it. I love salmon baked with lemon caper mayonnaise sauce, but had run out of mayonnaise. I had green chili salsa, so made Wild Salmon with Green Chili Salsa over Watercress Salad.

Prep and cook time: 60 minutes

Ingredient list:

1 pound of wild caught sockeye salmon (boneless fillet)
2 lemons
1 bunch of watercress
2 bell peppers
1 cucumber
1 carrot
1 sweet yellow onion
2 tablespoons green chili salsa (click here for recipe)
Dried rosemary
Dried thyme
Garlic powder
Salt

Directions: Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lemon over the fish. Dust top of salmon with salt, garlic powder, dried rosemary, and dried thyme. Don’t be shy with the seasoning. Spread green chili salsa evenly over the top of the salmon. Put the fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. Meanwhile, add watercress to a large bowl. Slice bell pepper into bite-sized pieces and add to bowl. Peel cucumber, chop into bite-sized pieces, and add to bowl. Add a big handful of picked onion (see recipe below). Peel carrot. Grate carrot into bowl using a box grater. Mix all the ingredients. Add the juice of one lemon, a splash of apple cider vinegar, and drizzle olive oil over the salad. Add salt, garlic powder, black pepper, and cayenne pepper to taste. Mix everything again. Transfer to serving bowls. When the fish is done, lay half over each salad to serve. Enjoy!

How to Pickle Onions

Peel and chop a few sweet onions into half moon slices. Place in an airtight container and cover with apple cider vinegar. Let soak in the refrigerator for at least 30 minutes and preferably overnight. That’s it. Sometimes I add salt and garlic powder and sometimes I add a glug or two of apple cider to cut the acid a bit, but when using pickled onions in other dishes, I find apple cider vinegar does the job alone just fine.

Note: Watercress is okay. I will try it again, but like arugula better.

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