Smoked Salmon with Watercress and Snap Pea Salad

I'm sure I have written about Shea's love of smoked salmon before; when we saw that smoked salmon was 50% off at the grocery store, we knew that we needed to buy some.

This dish is so simple, yet so delicious. The watercress and snap pea salad took about 10 minutes to make, and was so flavorful and full of texture that it didn't even really need the salmon, although it was a delicious addition. If you are short on time and want a fresh dinner, this is a great option.

Smoked Salmon with Watercress and Snap Pea Salad

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/smoked-salmon-with-watercress-and-sugar-snap-salad

1. 1/2 pound sugar snap peas
2. 3/4 pound thin-sliced smoked salmon
3. 1 tablespoon lemon juice
4. 1/2 teaspoon salt
5. 1/8 teaspoon fresh-ground black pepper
6. 3 tablespoons olive oil
7. 2 bunches watercress (about 5 ounces each), tough stems removed
8. 4 scallions including green tops, cut into thin diagonal slices

1. In a large saucepan of boiling, salted water, cook the snap peas until just barely tender, 1 to 2 minutes. Drain, rinse with cold water and drain thoroughly. Pat dry with paper towels.
2. Arrange the salmon on individual plates, overlapping the slices as necessary. In a large bowl, whisk the lemon juice, salt and pepper. Add the oil slowly, whisking. Add the snap peas, watercress and scallions and toss. Mound the salad in the center of each plate and serve.

MAKE AHEAD You can cook the snap peas a day ahead and refrigerate. Trim the watercress several hours in advance, cover with damp paper towels and refrigerate. Slice the scallions ahead, too, wrap and refrigerate.