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.

Made with these products from The Olive Press:

  • 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.

Notes: Makes 4 servings.
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