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
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.