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Peach & Watercress Salad with Salmon
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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|
- 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.
- Remove from heat, place salmon on plate, keep warm.
- In a mixing bowl, combine olive oil, salt, mustard, lemon zest and pepper. Whisk ingredients together, mix evenly.
- Arrange basil, watercress and peaches on serving plate. Place salmon on last. Pour dressing atop salmon, salt and pepper if desired, enjoy!
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