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Salmon Watercress Salad with Strawberry Vinaigrette

Recipe by Liz Berg, That Skinny Chick Can Bake

INGREDIENTS
Salad Dressing
  • 1 tablespoon strawberry jam or preserves
  • 1 teaspoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste
Salmon
  • 4 salmon fillets, skin on (4-6 ounces each)
  • Salt and pepper, to taste
Salad
  • 4 ounce bag watercress leaves
  • 1 cup sliced strawberries
  • 2 green onions, white and a bit of the green, sliced thinly
  • 1/4 cup slivered almonds
DIRECTIONS
  1. Whisk together jam, mustard and vinegar. Slowly drizzle in olive oil while whisking until mixture is emulsified. Add salt and pepper to taste. Set aside.
  2. Preheat oven to 400 degrees. Place salmon fillets on a sheet pan. Season salmon with salt and pepper. Roast for about 12 minutes, then re-whisk dressing and use about 2 tablespoons to brush over salmon. Turn on broiler and broil the salmon about 4-6 inches away from the heating element until tops are slightly browned, about 2 minutes. Watch carefully so salmon does not burn. Let cool (may refrigerate if you’d like cold salmon on your salad).
  3. When ready to serve, toss together watercress, strawberries, green onions and almonds with enough salad dressing to lightly coat the watercress. Divide between 4 salad bowls or plates. Top with cold or room temperature salmon. Drizzle with any leftover salad dressing, if desired.
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