Smoked Salmon with Watercress and Sugar-Snap Salad

1. 1

   In a large saucepan of boiling, salted water, cook the snap peas until just barely tender, 1 to 2 minutes.

2. 2

   Drain, rinse with cold water and drain thoroughly.

3. 3

   Pat dry with paper towels.

4. 4

   Arrange the salmon on individual plates, overlapping the slices as necessary.

5. 5

   In a large bowl, whisk the lemon juice, salt and pepper.

6. 6

   Add the oil slowly, whisking.

7. 7

   Add the snap peas, watercress and scallions and toss.

8. 8

   Mound the salad in the center of each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.