Seared Salmon with Dijon-Watercress Sauce


If not wild, try organic Irish salmon which my fishmonger tells me has┬ástrict 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.