Citrus-Cured Salmon Salad with Watercress

A refreshing, light lunch featuring bright citrus-cured salmon over peppery watercress and roasted beets, inspired by Rochester's aquatic parks.

Cuisine: American

Category: Seafood

Prep: 25 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 6 oz salmon fillet
• 1 large orange
• 1/2 lemon
• 2 tbsp olive oil
• 1 cup roasted beets
• 2 cups watercress
• 1/4 cup thinly sliced red onion
• 1 tbsp chopped fresh dill
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Zest and juice orange and lemon to make 2 tbsp citrus juice. Place salmon fillet in a shallow dish, rub with 1 tbsp citrus juice and 1/4 tsp sea salt. Cover and refrigerate for 20 minutes to cure.
2. Step 2: Meanwhile, toss roasted beets with 1 tbsp olive oil, red onion, and dill. Season with a pinch of black pepper.
3. Step 3: Remove salmon from cure and rinse under cold water. Pat dry with paper towels. Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering.
4. Step 4: Sear salmon skin-side down for 3-4 minutes until skin is crisp, then flip and cook 2 minutes more. Rest 2 minutes.
5. Step 5: Toss watercress with remaining 1 tbsp citrus juice and 1 tsp olive oil. Divide watercress onto plates, top with beet mixture, and place salmon on top with skin side up.