Salmon and Watercress Salad with Lemony Horseradish Vinaigrette

Ingredients:

• 5 oz watercress
• 1 english cucumber (thinly sliced)
• 1 ripe avocado (thinly sliced)
• 1 ruby red grapefruit (segmented then halved)
• 4 - 4oz salmon filets
• 1 TBLS avocado oil (for pan frying)

For the Dressing/Marinade

• Juice from 1 lemon
• 1 ½ tsp Silver Spring Prepared Horseradish
• 1 ½ tsp Silver Spring Dijon Mustard
• 1 tsp agave nectar or honey
• ⅓ cup avocado oil
• 1 tsp fresh dill (chopped)
• Salt and pepper to taste

Directions:

1. Whisk together lemon juice, Silver Spring Prepared Horseradish, Silver Spring Dijon Mustard, agave nectar, dill, salt, pepper and avocado oil.
2. Reserve half of the marinade mixture for dressing the salad, and use the remainder to marinate the salmon filets for 20-30 minutes.
3. Preheat the oven to 450 degrees F.
4. While the salmon marinades, prep the salads and store in the refrigerator.
5. In a large oven safe skillet, heat 1 TBLS avocado oil to medium high heat and sear the salmon filets for two minutes on one side.
6. Pour the marinade over the salmon filets. Bake for 5-10 minutes or until fish flakes with a fork.
7. Cut each salmon filet into two pieces lengthwise and serve atop the salads with the remaining lemony horseradish vinaigrette.