Seared Salmon with Pickled Vegetable and Watercress Salad

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.

¾ cup (180ml) Red Wine Vinegar

⅓ cup Erythritol (or other sweetener, you can use brown sugar if preferred)

1 tbsp Pink Peppercorns (or Black Peppercorns), bruised

2 tsp Fennel Seeds, crushed

1 bunch Radishes, thinly sliced

2 Eschalots, cut into 5mm thick slices

1 bunch of Dutch Carrots (or 2 carrots), thinly sliced using a mandoline

¼ cup (60ml) Extra Virgin Olive Oil

160 g x 4 Salmon Fillets, pin-boned, skin on

120 g Watercress (or Rocket)

2 tbsp Buckwheat, toasted

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.

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.

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.

Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.

Divide salmon among plates and top with vegetable salad to serve.

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Seared Salmon with Pickled Vegetable and Watercress Salad