Marinated Wild Alaskan Salmon and Avocado Salad with Watercress

Name: Marinated Wild Alaskan Salmon and Avocado Salad with Watercress
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon minced chives; 237 milliliters cider vinegar; 237 milliliters trimmed cilantro sprigs, loosely packed; 2 Tbsps dijon mustard; 3 hass avocados; 1 lemon, juice only; 1 pinch each kosher salt & black pepper, plus more to taste; 1 teaspoon whole mustard seeds, or to taste; 118 milliliters very good olive oil; 454 grams wild alaskan salmon cut into 1-inch cubes; 473 milliliters trimmed watercress, loosely packed

Marinated Wild Alaskan Salmon and Avocado Salad with Watercress is Head to the store and pick up juice of lemon, cider vinegar, dijon mustard, and a few other things to make it today. To use up the hass avocados you could follow this main course with the Chocolate Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

In a large bowl whisk together the dijon mustard and vinegar together until well incorporated. Slowly add the oil in a steady stream, whisking constantly. A thick creamy, fully emulsified dressing is your goal.

Ingredients you will need

Dijon Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add a pinch each salt and pepper.

Ingredients you will need

Pepper

Salt

Place the salmon cubes into the large bowl with the mustard vinaigrette. Toss to coat; cover and refrigerate 4 to 8 hours, tossing them once in a while to assure even marination.Just before serving. Slice the avocados in half and remove the pits. Use a melon baller to make as many nicely formed balls as possible, placing them in a medium bowl as you work.

Ingredients you will need

Vinaigrette

Avocado

Mustard

Salmon

Melon

Equipment you will use

Melon Baller

Bowl

Pour the lemon juice over them to keep them from discoloring. Toss gently to combine.Plate each salad individually by dividing the watercress and cilantro evenly between each plate.

Ingredients you will need

Lemon Juice

Watercress

Cilantro

Drain the salmon and avocado, discarding the liquid. Divide the salmon and avocado between the plates. The liquid that clings to them should be enough of a dressing. But a plain vinaigrette could be added if you wish.

Ingredients you will need

Vinaigrette

Avocado

Salmon

Garnish each with whole mustards seeds and minced chives. Season to taste with more salt and pepper if you like.

Ingredients you will need

Chives

Pepper

Seeds

Salt

Equipment

Whisk

Bowl

Melon Baller

Ingredients

Servings:

1teaspoon

minced chives 237milliliters

cider vinegar 237milliliters

trimmed cilantro sprigs, loosely packed 2Tbsps

dijon mustard 3

hass avocados 1

lemon, juice only 1pinch

each kosher salt & black pepper, plus more to taste 1teaspoon

whole mustard seeds, or to taste 118milliliters

very good olive oil 454grams

wild alaskan salmon cut into 1-inch cubes 473milliliters

trimmed watercress, loosely packed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.