Weekly Winner: Sensational Simple Salmon Salad (with substitution)!

salmon saladWhen it’s hot and sticky in Chicago, I love a salad for dinner.  I also love salmon.  It is one of the few proteins that I don’t mind eating cold or at room temperature which makes it great for salads.  What I don’t love; however is watercress.  I find that it totally takes over a dish – much stronger than its delicate little leaves would lead you to believe!  So when I came across Nigella Lawson‘s Salmon, Avocado, Watercress and Pumpkin Seed Salad, I knew I’d give it a try — with one slight alteration. Now, without further ado, I present Salmon, Avocado, Arugula and Pumpkin Seed Salad.

Salmon, Avocado, Arugula and Pumpkin Seed Salad

Serves 2

Ingredients:

For the salmon:

2 salmon filets (approx. 8 oz total)

2 spring onions, trimmed

1 tsp black peppercorns

2-1/2 tsp lime juice

2 tsp sea salt flakes

For the salad:

3 Tbsp pumpkin seeds

5 oz arugula

1 tsp apple cider vinegar

1 ripe avocado

1 Tbsp grapeseed oil or extra-virgin olive oil

1 tsp sea salt flakes (or to taste)

Procedure:

  1. Put the salmon filets in a small frying pan and cover with cold water.  Add the whole spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered.  When the pan is bubbling, turn the filets over, then remove the pan from the heat and leave to stand for 7 minutes. Take the filets out of the liquid and leave to cool completely.  Once cool, the salmon will be cooked through.
  2. While the salmon is cooking, start on the salad.  Toast the pumpkin seeds by tossing them in a dry frying pan on high heat.  They will start jumping a little, and will darken and get a smokier taste.  When toasted, transfer to a cold plate.
  3. When you are ready to make the salad, put the arugula into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar and toss.  Add the salmon, removing the skin and tearing the fish into bite-sized pieces.
  4. Halve the avocado and remove the pit.  Spoon the flesh out onto the salmon and arugula.  Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix.  Scatter the remaining pumpkin seeds on top and serve.

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