Salt and pepper, to taste(1/4 to 1/2 teaspoon each)
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.
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.