salmon avocado watercress & pumpkinseed salad #Nigella.
It’s still summer. So here’s a fabulous healthy salad adulterated from Nigella.
So easy : You poach the salmon, then flake it over the leaves and drizzle with vinaigrette. Yum.
You need for 2 hungry peeps:
For the Salmon
2 salmon fillets
2 spring onions (trimmed)
1 teaspoon black peppercorns
2½ teaspoons lime juice
2 teaspoons sea salt flakes
For the Salad
• 3 tablespoons pumpkin seeds
• 100 grams watercress
• 1 teaspoon organic cloudy apple cider vinegar
• 1 small ripe avocado
• 1 tablespoon cold-pressed rapeseed oil or extra-virgin olive oil
• 1 teaspoon sea salt flakes or to taste
• Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap.
• Add the whole spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered.
• When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes.
• Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour.
• Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
• While the salmon’s cooling, make a start on the salad.
• Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob.
• They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
• When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss.
• Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
• Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer.
• Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix.
• Scatter the remaining pumpkin seeds on top, and eat
• Thank you Nigella
