Salmon Watercress Salad with Strawberry Vinaigrette
Recipe by Liz Berg, That Skinny Chick Can Bake
- 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.
- 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).
- 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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