Poached Salmon on Citrus Salad

NEED:
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach

Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.

meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.

In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.

Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.

ENJOY!