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Salmon, avocado, watercress and pumpkin seed salad

Salmon, avocado, watercress and pumpkin seed salad is a salads recipe made with Black Pepper Corns, Sea Salt Flakes, and Organic Cloudy Apple Cider Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 2 tsp
• 1 tsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Put the salmon fillets in a small frying pan (I use one with a 20cm/8in diameter) and cover with cold water from the tap.

2. 2

   Add the spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered.

3. 3

   When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes.

4. 4

   Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour.

5. 5

   Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

6. 6

   When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl, sprinkle with the vinegar, and toss.

7. 7

   Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

8. 8

   Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer.

9. 9

   Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix.

10. 10

    Scatter the remaining pumpkin seeds on top, and eat.

11. 11

    The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.