Salmon cutlet with Orange vinaigrette and watercress

SALMON CUTLET WITH ORANGE VINAIGRETTE AND WATERCRESS

If you're looking for new salmon recipes, don't miss this delicious Salmon cutlet with Orange vinaigrette and watercress.

INGREDIENTS

• Salmon - 4 steaks with skin (each weighing 250 g)
• Watercress - 1/2 bunch
• Corn - 200 g, salad

For the vinaigrette

• Orange - 2, plus 1 tsp orange rind, grated
• Lime - 3
• Dill - 1 tsp, dried
• Ginger - 1 tsp, grated
• Salt
• Pepper
• In addition - 
• Olive oil - 4 tbsp

INFO BOX

• Preparation time - 1 h 15 m
• Cooking time - 20 m
• Recipe category - Main course
• Recipe yield - 4

PREPARATION


MAKE THE VINAIGRETTE

Squeeze the oranges and one lime and mix the dill, ginger and grated orange rind with the juice.

Season with salt and pepper.

PREPARE THE SALMON

Pour 2/3 of the vinaigrette over the salmon steaks and put into a roasting bag.

Seal and marinate in the refrigerator for about 1 hour.

Then put the roasting bag into a preheated oven (180°C) and cook the salmon steaks in their own juice for about 20 minutes.

PREPARE THE SALAD

Wash and sort the corn salad and watercress and spin dry.

Mix the remaining vinaigrette with the olive oil and season to taste.

Cover each plate with salad and drizzle with the dressing.

Wash the limes and cut into wedges.

Take the salmon steaks out of the oven, place on the salad and serve immediately.

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