| | Salmon & watercress salad
Salmon & watercress salad
Salmon & watercress salad 4.3-5 9
  • Calories: 2431 kj
  • Fat: 40g
  • Carbohydrates: 6g

How to Make:

  1. Preheat oven to 200C. Place the salmon on a large sheet of non-stick baking paper. Fold the edges over to enclose the salmon. Tuck the edges under to seal. Place on a baking tray. Bake for 12 minutes or until just cooked through. Transfer salmon to a clean work surface. Unwrap and set aside for 15 minutes to cool.
  2. Meanwhile, scatter the walnuts over a baking tray and bake for 4 minutes or until toasted. Set aside to cool. Coarsely chop.
  3. Holding 1 orange over a bowl to catch juice, use a small sharp knife to remove the segments, cutting close to either side of the white membranes. Repeat with remaining orange. Reserve juice.
  4. Combine the orange, watercress, Asian greens and avocado in a bowl.
  5. Combine the oil, vinegar and the reserved orange juice in a screw-top jar and shake to combine. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine. Arrange the salad among serving plates.
  6. Use a fork to flake the salmon into large pieces. Arrange salmon over the watercress salad. Sprinkle with walnuts and serve immediately.
Time for preparing:
15 min.


  • 4 (about 180g each) skinless salmon fillets
  • 55g (1/2 cup) walnut halves
  • 2 oranges, peeled, white pith removed
  • 1 bunch watercress, sprigs picked, washed, dried
  • 100g baby Asian greens
  • 1/2 ripe avocado, halved, stone removed, peeled, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar