An exciting way to use juicy nectarines.
Author: Fresh Finesse, adapted by CalorieKing
Serves: 6 person(s)
Preparation Time: 10 mins
1 bunch watercress, washed and broken into stems
3 large nectarines, cut into large chunks
1 small yellow onion (such as Spanish onion), finely diced
1/2 red bell pepper, finely diced
1 small cucumber (such as Lebanese), peeled and finely diced
3/4 cup coriander leaves
1 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/2 small red chili, seeded and finely chopped
Preheat oven to 320ºF.
To roast the salmon, heat a large non-stick frying pan and spray with olive oil spray. Add the salmon and cook over high heat for two minutes on each side, then transfer to an oven tray and roast in pre-heated oven for six minutes or until just cooked through.
Serve salmon on watercress leaves with salsa spooned over the fish.
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