• David Hall

Salmon with Watercress, Pear and Walnut Salad

I can't see how anybody can't enjoy a good piece of crispy skinned wild salmon, complimented with a fiery horseradish sauce. The flavours are wonderful and compliment each other perfectly. A crisp salad using some peppery watercress, juicy pears and crunchy walnuts partners the fish superbly. This is fast food of the highest order.


Ingredients - Feeds 2

2 pieces of salmon fillet, skin on

200g puy lentils, washed (you can use any lentils aside from red lentils really; try tinned versions if it's easier)

3 spring onions, finely chopped

2 tbsp ready-made horseradish sauce (or make your own simply by grating some horseradish into a little creme fraiche and a squeeze of lemon juice)

A few handfuls of watercress

1 Pear, cored and sliced thin

A handful of walnuts, toasted in a dry pan

1 lemon

Olive oil

Salt and Pepper


1 - Pre-heat the oven to 220C/GM8.

2 - Bring a pan of water to the boil. Drop in the lentils and cook for approximately 15 minutes. Drain and keep aside. Once cooled a little, combine with the spring onions and horseradish sauce.

3 - Heat an oven-proof non-stick pan with a little olive oil. Slash the skin of the salmon a few times, season and place skin side down in the pan. Cook for 2-3 minutes until the skin colours, then flip and place straight into a hot oven. Cook for 7-10 minutes, depending on how pink you like it.

4 - While the salmon is cooking, make a little dressing with the juice of half a lemon, 1 tbsp olive oil, salt and pepper. Combine with the watercress, sliced pear, walnuts and the dressing.

5 - Place a small pile of lentils onto a plate and place the salmon on top. Drop a little salad beside it and drizzle some of the horseradish around the plate.

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