Name: Salmon Steaks with Watercress Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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))

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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.

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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

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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: 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