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Salmon Watercress Salad with Lemon Vinaigrette

Salmon Watercress Salad with Lemon Vinaigrette

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Servings: Serves 2 to 16

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Salmon Watercress Salad with Lemon Vinaigrette
1 1/2 tablespoon Fresh lemon juice
11/2 teaspoon Hannaford Inspirations Dill Dijon Mustard
1 teaspoon Honey
3 tablespoon Extra virgin olive oil
1/8 teaspoon Salt
1/8 teaspoon Black pepper, freshly ground
2 cup Fresh watercress, washed and dried
1 cup Fresh curly endive, washed and dried, torn into pieces
1/2 each Cucumber, peeled and halved, seeded and thinly sliced
1/2 each Red onion, thinly sliced
12 oz Salmon fillets, skin on
11/2 teaspoon Canola oil

directions:

1. Prepare the vinaigrette: Whisk together the lemon juice, mustard, and honey in a bowl. Add the olive oil and whisk until the dressing thickens. Add the salt and pepper, taste, and add more if desired. Set aside.
2. Prepare the salad: Remove any large stems from the watercress. (Small stems are fine.) Chop delicately by making a few random slices through the whole bunch. In a bowl, combine the watercress with the curly endive (or lettuce), cucumber, and red onion. Cover, and refrigerate until ready to serve.
3. When ready to serve, preheat the oven to 375 degrees F. Heat a heavy, ovenproof skillet, such as cast iron, over medium-high heat. Season the flesh side of the salmon with salt and pepper. Add canola oil to the pan and place the fish flesh side down in the skillet. Cook undisturbed, until lightly browned, 3 to 5 minutes. Carefully slip a spatula under the fish and turn over (tongs also work well).
4. Transfer the skillet to the oven to finish cooking, approximately 4 to 6 minutes, or until the fish is almost opaque throughout but still moist.
5. Divide the salad onto individual plates. Place the salmon (leaving the skin in the skillet) into the center of each plate, on top of the salad. Whisk the vinaigrette and spoon generously over the fish and greens.
Source: Hannaford fresh Magazine, September - October 2006

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Quantity Ingredients  
1 1/2 tablespoon Fresh lemon juice  
11/2 teaspoon Hannaford Inspirations Dill Dijon Mustard  
1 teaspoon Honey  
3 tablespoon Extra virgin olive oil  
1/8 teaspoon Salt  
1/8 teaspoon Black pepper, freshly ground  
2 cup Fresh watercress, washed and dried  
1 cup Fresh curly endive, washed and dried, torn into pieces  
1/2 each Cucumber, peeled and halved, seeded and thinly sliced  
1/2 each Red onion, thinly sliced  
12 oz Salmon fillets, skin on  
11/2 teaspoon Canola oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 462 kcal (23%)
Calories from Fat 333 kcal (0%)
Total Fat 37 g (56%)
Saturated Fat 11 g (55%)
Cholesterol 89 mg (29%)
Sodium 291 mg (12%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 8 g (32%)
Protein 42 g (70%)
Vitamins
Vitamin A 1869 IU (37%)
Vitamin C 31 mg (51%)
Minerals
Calcium 103 mg (2%)
Iron 12 mg (20%)
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