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Peach & Watercress Salad with Salmon

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Serves 4 | 

This is a light flavored dish that’s easy to prepare and is even easier to pack for lunch. An ideal meal for on-the-go individuals looking for something new.


4 salmon fillets, (skinless)
2 peaches, (thinly sliced)
1 cup basil leaves
2 tablespoons lemon juice
1 bunch watercress, (trimmed)
1 1/2 teaspoon sea salt
1 lemon, (thinly sliced)
1 teaspoon lemon zest, (grated)
5 whole black peppercorns
1 teaspoon pepper, (more for seasoning)
2 teaspoons grainy mustard
1/4 cup extra-virgin olive oil
6 cups water


  1. Combine peppercorns, water, salt and lemon slices in a skillet. Heat to medium-high. Once hot, reduce heat to low and add salmon and cover. Cook 5-8 minutes, flip once.
  2. Remove from heat, place salmon on plate, keep warm.
  3. In a mixing bowl, combine olive oil, salt, mustard, lemon zest and pepper. Whisk ingredients together, mix evenly.
  4. Arrange basil, watercress and peaches on serving plate. Place salmon on last. Pour dressing atop salmon, salt and pepper if desired, enjoy!
Course: Dinner
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