Citrus Salmon with Watercress Salad

Name: Citrus Salmon with Watercress Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters cooked white rice; 1 cucumber, peeled, if desired, and thinly sliced; 1 medium pink grapefruit; 1 teaspoons kosher salt; 59 milliliters olive oil; 59 milliliters rice vinegar; 680 grams salmon fillets, skinless; 1 Tbsp sugar; 1 bunch watercress, trimmed

Citrus Salmon with Watercress Salad is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 514 calories, 37g of protein, and 25g of fat each. 1 person found this recipe to be flavorful and satisfying. If you have bay leaves, kosher salt, sugar, and a few other ingredients on hand, you can make it. To use up the grapefruit you could follow this main course with the Grapefruit Yogurt Cake with Grapefruit Glaze as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat oven to 375 F.

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Oven

Place the salmon in a glass baking dish.

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Salmon

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Glass Baking Pan

Add the bay leaves and enough water to reach halfway up the sides of the fillets.

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Bay Leaves

Water

Bake until the salmon is the same color throughout and flakes easily, about 15 minutes.

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Salmon

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Oven

Transfer to a plate; let cool. Meanwhile, working over a bowl, cut each grapefruit segment from its surrounding membranes. Squeeze the membranes to release any remaining juice.

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Grapefruit

Juice

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Bowl

Add the vinegar, oil, sugar, and salt to the juice.

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Vinegar

Juice

Sugar

Salt

Cooking Oil

Pour all but 1 tablespoon of the vinaigrette into a large resealable plastic bag.

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Vinaigrette

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Ziploc Bags

Add the salmon to the bag and refrigerate for at least 1 hour. To serve, add the grapefruit segments, cucumber, and watercress to the reserved vinaigrette in the bowl and toss.

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Vinaigrette

Grapefruit

Watercress

Cucumber

Salmon

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Bowl

Drain the salmon. Divide the rice among individual plates and top with the watercress salad and salmon.Tip: To section a grapefruit, peel it, then use a sharp knife to cut between each section, close to the membrane.

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Grapefruit

Watercress

Salmon

Rice

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Knife

Remove the segments intact.

Equipment

Ingredients

Servings:

bay leaves 473milliliters

cooked white rice 1

cucumber, peeled, if desired, and thinly sliced 1medium

pink grapefruit 1teaspoons

kosher salt 59milliliters

olive oil 59milliliters

rice vinegar 680grams

salmon fillets, skinless 1Tbsp

sugar 1bunch

watercress, trimmed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.