Seared Salmon with Pickled Vegetable and Watercress Salad
Rating0.0DifficultyIntermediate
This is a healthy fish dish, great as a healthy lunch. The Salmon provides good quality Omega-3 fatty acids, watercress is rich in Vitamin C, while pickled vegetables are a good source of vitamins and minerals.
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Yields1 ServingPrep Time25 minsCook Time5 minsTotal Time30 mins
¾cup(180ml) Red Wine Vinegar
⅓cupErythritol (or other sweetener, you can use brown sugar if preferred)
1tbspPink Peppercorns (or Black Peppercorns), bruised
2tspFennel Seeds, crushed
1bunch Radishes, thinly sliced
2Eschalots, cut into 5mm thick slices
1bunch of Dutch Carrots (or 2 carrots), thinly sliced using a mandoline
¼cup(60ml) Extra Virgin Olive Oil
160gx 4 Salmon Fillets, pin-boned, skin on
120gWatercress (or Rocket)
2tbspBuckwheat, toasted
1
To make pickles, place vinegar, sweetener (Ethryritol, or brown sugar as preferred), ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
2
Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
3
In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.
4
Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.
5
Divide salmon among plates and top with vegetable salad to serve.
⅓cupErythritol (or other sweetener, you can use brown sugar if preferred)
1tbspPink Peppercorns (or Black Peppercorns), bruised
2tspFennel Seeds, crushed
1bunch Radishes, thinly sliced
2Eschalots, cut into 5mm thick slices
1bunch of Dutch Carrots (or 2 carrots), thinly sliced using a mandoline
¼cup(60ml) Extra Virgin Olive Oil
160gx 4 Salmon Fillets, pin-boned, skin on
120gWatercress (or Rocket)
2tbspBuckwheat, toasted
Directions
1
To make pickles, place vinegar, sweetener (Ethryritol, or brown sugar as preferred), ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
2
Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
3
In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.
4
Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.
5
Divide salmon among plates and top with vegetable salad to serve.
Notes
Seared Salmon with Pickled Vegetable and Watercress Salad
