• 2 bunches watercress, washed well and dried
  • 8 bacon slices-cut into small diced pieces
  • 4-6 oz. salmon fillets
  • 1 bunch fresh oregano-leaves only
  • 3 oz. toasted pinenuts
  • Extra virgin olive oil
  • 2 T balsamic vinegar
  • S&P
  1. Place pine nuts in a shallow pan over low-medium heat. Stir occasionally until lightly toasted, approximately 4-5 mins.
  2. Put the watercress in a large bowl.
  3. Heat a grill safe pan until hot and place pan on hot grill. Cook the bacon until crispy.
  4. Put the oregano in a small bowl, add the pine nuts, and drizzle with olive oil.
  5. Add the balsamic vinegar, season with s&p, and mix.
  6. Brush olive oil over the salmon fillets on each side and season with s&p.
  7. Grill fish 3-4 inches from heat over medium high heat.
  8. Place salmon steak/fillet skin side up directly on the grill grate.
  9. Grill the steaks/fillets for a total of 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once.
  10. Arrange the watercress and bacon on a plate and drizzle dressing on. Place a salmon fillet over salad and serve.