Salmon with Watercress Scallion Caper Vinaigrette Topping

salmon with watercress scallion caper vinaigrette topping

Ingredients

• 1 lb. salmon, about 1 ½ to 2 inches thick in centermost part, skin on
• 2 Tbl. capers, drained
• 2 Tbl. deli salad bar garlic pieces, chopped
• 3 Tbl. black olives, chopped
• 4 green onions, sliced with green tops
• 1 cup watercress
• 4 Tbl. extra virgin olive oil, divided
• 1 large lemon, divided
• 1 tsp. coarse ground pepper, divided
• ½ tsp. sea salt, divided

Instructions

1. Prepare the salmon with 2 tablespoons of olive oil rubbed into the meat, then sprinkle on ½ teaspoon pepper and ¼ teaspoon salt.
2. Use a large heavy skillet. Get it hot on medium high heat then coat lightly with cooking spray. Put skin-side up first in the hot skillet. Cover with a lid. Pan sear for about 3 ½ to 4 minutes. Flip, cover and pan sear another about 3 minutes.
3. Remove from heat. Keep covered. Prepare the topping.
4. In a small bowl, combine the capers, garlic, olives, onions, water cress, two tablespoons of olive oil, one-half lemon juice, ¼ teaspoon salt and ½ tsp. pepper. Toss and blend.
5. Serve with the salmon in two small bowls. Use the remaining lemon for serving with the salmon.

Notes

Hey, if you can't find watercress, then substitute some baby arugula, sunflower shoots, microgreens. The idea is for something delicate and green.

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