Skip to Content

Pan Seared Salmon Steaks and Watercress Chickpea Salad

A recipe for Pan-Seared Salmon Steaks with delicious sauteed onions, served with a fresh Watercress Chickpea Salad with a quick lemon & olive oil dressing.

Salmon Steaks

This post contains affiliate links. 

I am going to cheat for my first real post. This recipe is from my mom, and it is just too good not to share. I went to visit my mom over the weekend, and she made this delicious, simple, healthy lunch. She served salmon steaks, a watercress salad, and toasted Russian rye bread. I love Russian breads – they are very dense, chewy, and flavorful – so different than most of the breads available in the bread aisle of Shoprite. This toasted bread doesn't even need butter on it - it has so much flavor of its own. If you ever see this type of bread in your local Russian/Polish/International deli, you should try it!

Rye bread

Rye Bread

Salmon Steaks

Salmon Steaks
Print Recipe
5 from 2 votes

Salmon Steaks with Watercress Chickpea Salad

An easy summer lunch of Salmon Steaks with a Watercress Chickpea Salad.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Servings: 4 servings
Author: Kate

Ingredients

Salmon Steaks with Sauteed Onion
  • 4 salmon steaks
  • 1 large onion , chopped
  • 2 tablespoons olive oil
  • 4 tablespoons soy sauce , divided
  • 2 tablespoons lemon juice (from 1 lemon) , divided
  • Salt & pepper , to taste
Watercress Chickpea Salad
  • 1 bunch watercress
  • 1 red bell pepper , seeds removed and diced
  • 1 large tomato , diced
  • 1 cup broccoli florets
  • 1 15-oz can chickpeas , drained and rinsed
  • 1/4 cup slivered almonds
  • 2 scallions , diced
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon (1 tablespoon)
  • 1 garlic clove minced
  • Salt and pepper, to taste (1/4 to 1/2 teaspoon each)

Instructions

  • Sautee chopped onion in olive oil until the onion starts softening up and becomes translucent. 
  • After 5 minutes carefully flip each salmon piece, then cover the pan and cook until desired done-ness - about 5 more minutes, depending on the thickness. 
  • Meanwhile, season one side of the salmon with 1 tablespoon soy sauce, 1 tablespoon lemon juice, and salt & pepper. Add salmon steaks to the same pan, seasoned side down, then season the other side with the remaining soy sauce and lemon juice. Cook for 5 minutes. (You can start on the salad while you wait)
Watercress Salad with Lemon Olive Oil Dressing
  • In a large bowl, combine the salad ingredients: watercress through the scallions.
  • To prepare the dressing, combine the olive oil, lemon juice, minced garlic, salt and pepper in a small bowl and stir. Pour dressing over the salad right before serving.

Notes

Our salmon steaks were 1.5 inches thick throughout, and they needed to cook 10 minutes total. Adjust cooking time according to thickness.
The watercress salad is best eaten fresh. If you will not finish all 4 servings right away, do not pour the dressing over the whole salad - save some dressing for a freshly dressed salad the next day.

Nutrition

Calories: 203kcal (10%) | Carbohydrates: 6g (2%) | Protein: 5g (10%) | Fat: 18g (28%) | Saturated Fat: 2g (10%) | Cholesterol: 1mg | Sodium: 1017mg (42%) | Potassium: 237mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 1135IU (23%) | Vitamin C: 59.6mg (72%) | Calcium: 36mg (4%) | Iron: 1.1mg (6%)

 

Share this post by clicking the buttons below:

Comments or questions about the recipe?
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.