Simplicity at it’s finest. You can also grill or broil the salmon to your liking. This is really all about the sweet balsamic vinegar drizzled over the warm salmon.
1 tbs. vegetable oil
4 salmon fillets
6 tbs. balsamic vinegar
6 tbs. olive oil
snipped chives, to serve
Heat the oil in a large non-stick skillet over a medium heat. Season the salmon and cook on each side for 5-6 minutes, or until done.
In the meantime, combine the vinegar and oil in a small saucepan and heat until just warm. Decant to a pitcher.
To serve, place the salmon on warmed plates, drizzle with the vinaigrette and sprinkle with the snipped chives.
This lovely salad is truly a treat. The salmon is poached into a silky, coral texture and combined with creamy avocados and crunchy toasted pumpkin seeds. Served warm or chilled, this will be a new favorite.
2 salmon fillets
2 scallions, torn in half
1 tsp. black peppercorns
1 1/2 tsp. lime juice
2 tsp. sea salt or kosher salt
3 tbs. pumpkin seeds
4 oz. watercress
1 tsp. apple cider vinegar
1 small, ripe avocado, scooped out into curls
1 tbs. extra-virgin olive oil
Put the salmon in a small frying pan and cover with cold water. Add the scallions, peppercorns, lime juice and salt. Bring to a boil, then turn the salmon over, cover the pan and leave to sit for 7-10 minutes, until the salmon is done. (This depends on the thickness of the salmon.) Take the salmon out of the pan and leave to cool for a few minutes or chill to use later.
Tip the pumpkin seeds in a small, dry skillet and toast them on the stove over a medium heat until they start to snap. Take off the heat and leave until needed.
To serve, arrange the watercress on a large plate, sprinkle with the vinegar and toss. Break up the salmon into pieces and place on top. Add the avocado curls, sprinkle with the pumpkin seeds and drizzle with the olive oil. Check seasoning and add sea salt, if needed.