Seared Salmon with Dijon-Watercress Sauce

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If not wild, try organic Irish salmon which my fishmonger tells me has strict standards and therefore, more Omega 3’s

In salute of St. Patrick’s Day, why just have corned beef and cabbage? Instead reap the health benefits of wild salmon paired with a spring-fresh green watercress sauce.

Seared Salmon
1 pound salmon fillet, wild or organic
Olive oil
Salt and Pepper to taste

On medium-high heat, coat a skillet with olive oil and heat, but not smoking. Salt and pepper top of salmon. Add fish, skin side down, and sear until 1/4 thickness of the fish turns opaque. Carefully turn to the other side and sear until desired doneness. Set aside.

Dijon-Watercress Sauce
1/4 cup dijon mustard
1/4 cup greek yogurt to taste
salt and white pepper to taste
1 bunch watercress

In a pot, boil water and blanch watercress for 30 seconds. Immerse in an ice bath to retain color. In a high speed blender, blend dijon and yogurt. Add watercress, salt and white pepper and blend until throughly blended and smooth. Serve alongside salmon.

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