Salmon Ceviche Salad

1. 1

   Segment the oranges over a small bowl by running a sharp knife between each segment and membrane to create skinless segments. Reserve orange segments. Squeeze juice from leftover membranes. Reserve 1/4 cup of the juice for the dressing.

2. 2

   For the orange and dill dressing, whisk the vinegar, capers, dill and reserved orange juice in a small bowl.

3. 3

   Combine the salmon and half the dressing in a large bowl. Let stand for 5 mins.

4. 4

   Add the remaining dressing, watercress and orange segments; toss gently to combine. Season to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.