Ingredients

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

Directions

1. 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.

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

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

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