Soy-Glazed Salmon with Sauteed Watercress

Posted by Olivia on Friday, June 17th, 2011

So you think you can’t cook fish? This recipe will change your mind!

A quick marinade of our bottled Carolyn’s Favorite Infused Oil--a blend of olive oil, brown rice vinegar, tamari, lime juice, spices, and honey--transforms a simple salmon fillet into a delectable dinner in minutes. We prefer to buy wild Alaskan salmon because of its higher makeup of heart-healthy omega-3 fatty acids—and also because fresh fish from the west coast just tastes better!

To accompany the glazed salmon, we made a so-easy sauté of watercress and our Limonato Olive Oil. In under a minute—literally!—the greens wilt down just enough. They’re lemony, peppery, and pair wonderfully with the salmon in this dish.

  • 4 (6-ounce) salmon fillets
  • ¼ cup Carolyn’s Favorite Infused Oil
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon Limonato Olive Oil
  • 2 cups chopped watercress
  • 1 tablespoon lemon juice
  • Sea salt and black pepper, to taste

  1. Preheat oven to 400°F.
  2. Combine salmon, Carolyn’s favorite, honey, and soy sauce in a large, shallow baking dish; brush with glaze to coat. Marinate 15 minutes, turning once.
  3. Place salmon in oven; bake until fish flakes, about 20 minutes. Remove from oven, cover, and set aside.
  4. Heat Limonato Olive Oil in a medium skillet over medium. Add watercress and cook until just wilted, about 30 seconds, stirring. Add lemon juice and seasonings to taste.
  5. Serve warm salmon fillets and watercress immediately.