Serving Size / Yield
- 4 C. watercress
- 1 Tbs. lemon juice
- 3 Tbs. olive oil
- 1/2 tsp. grated lemon zest
- 1 lb. salmon fillet, thinly sliced
- 1 green onion, finely chopped
Rinse watercress in water. Remove tough stems and dry the leaves. Tear into bite-size pieces and put them in a bowl. In a different bowl, whisk together 2 Tbs. oil, lemon juice, zest and salt and pepper to taste. Heat 1 Tbs. oil in a large skillet over high heat. Add fish so that it fits in a single layer. Don't overcrowd. Cook until lightly browned on the bottom, but rare on top. Should take 1 minute. Remove salmon from the skillet and turn it browned-side up onto a large platter. Sprinkle with salt and pepper to taste and half of the green onion. Cook the rest of the salmon the same way. Add it to the platter. Top with the rest of the onion. Toss watercress with the dressing. Pile salad on top of the salmon and serve.