Serves: 4
Total Calories: 330

4 cups watercress
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
salt and freshly ground black pepper
1 pound salmon fillet, cut into thin slices like cutlets
1 green onions, finely chopped

1 Rinse the watercress in several changes of cool water. Remove the tough stems and dry the leaves thoroughly. Tear into bite-size pieces and place them in a bowl.

2 In a bowl, whisk together 2 tablespoons of oil, lemon juice, zest, and salt and pepper to taste.

3 Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add just enough fish as will fit in a single layer. Cook until lightly browned on the bottom, yet still rare on top, about 1 minute. With a large spatula, remove the salmon from the skillet and turn it browned-side up onto a large serving platter. Sprinkle with salt and pepper to taste and half of the green onion. Cook the remaining salmon in the same way and add it to the platter. Top with the remaining onion.

4 Toss the watercress with the dressing. Pile the salad on top of the salmon. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 330
Calories from Fat: 197

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