2,4-5 oz. fillets of wild salmon
1 blood orange(or any other citrus of choice) half zested and juiced, half pithed and sliced into thin rounds
1 tsp thyme
1/8 of a cup of olive or avocado oil
1 bunch of watercress
1. Bring the salmon to room temperature 20 minutes before cooking.
2. In a small bowl, mix in the oil, zest, citrus juice, thyme, salt, and pepper. Let it sit while the salmon comes to room temperature.
3. Preheat the oven to 450F, and heat a cast iron grill pan over low heat for 1 minute.
4. Stir the dressing and drizzle 1 tbs of it over the salmon, making sure all sides are well coated. **Be careful not to cross-contaminate the dressing with the raw fish.
5.Raise the heat on the grill pan to medium-high, and place the salmon on the grill. Cook for about 3 minutes, or until grill marks form.
6.Carefully use a spatula to re-position the fish about 45 degrees for cross-hatched grilled marks. Cook for 2 more minutes before flipping the salmon over and transferring the pan to the oven. Cook it for an additional 3 minutes or medium rare, 5 minutes for medium and 7 minutes for well done.
7.Dress the watercress with the remaining dressing. Plate the salad, adding the blood orange slices and grilled salmon, and sprinkle the plate with chives.