Wild salmon and watercress salad
By: From: Market Kitchen
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Ingredients
- 60 g butter
- 200 g jerusalem artichokes, peeled and cut into small cubes
- 1 bunches watercress, leaves only
- 1 bunches spring onions, sliced
- rapeseed oil, for frying
- 1 x 130g skinless wild salmon fillet
- 200 ml crème fraîche, to serve
For the dressing
- 2 tbsp extra virgin rapeseed oil
- 1 tbsp white wine vinegar
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Method
1. Heat the butter in a frying pan and gently fry the Jerusalem artichokes with a little salt and pepper for 5-10 minutes, or until softened. Combine the watercress, spring onion and cooked Jerusalem artichokes together.2. In a separate pan, heat a little rapeseed oil over a medium heat. Season the salmon fillet and fry for 6-7 minutes, turning once through the cooking time.
3. Remove the salmon from the pan and set it aside to rest while you make the salad dressing.
4. For the dressing: whisk the dressing ingredients together with a pinch of salt. Coat the salad lightly with the dressing.
5. Place the salad on a plate and lay the salmon over. Top with a dollop of crème fraîche and a twist of black pepper.
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Latest Comment
Hi, I am George Munns from L&AE Munns and son the producer of the rapeseed oil featured in the Wild Salmon and Watercress salad. It is really great to see the attributes of our rapeseed oil being illustrated in this menue and on this wonderful program. Unfortunately though when "rapeseed oil" is clicked the information given is slightly inaccurate in one important respect. Our rapeseed oil is cold pressed and totally unrefined. The seed is gently cold pressed, then the resultant oil is filtered and bottled. The oil is produced without any additives or further refining. The key with rapeseed oil is to make sure you buy cold pressed oil, therefore ensuring the oil is unadulturated with additives, and undamaged with heat during the pressing process. Everyone enjoy your oil..........