Seared salmon salad with a cheat’s vinaigrette
Serves 8 | Total Time: 1 hour, 25 minutes
Ingredients
Ingredients for salad
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300g salmon fillet, skin on
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2 tablespoons olive oil
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100g mayonnaise
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Salt and pepper
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5 large tomatoes, roughly chopped
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2 spring onions, sliced on an angle
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½ cucumber, de-seeded and roughly chopped
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2 celery stick finely chopped
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2 tsp turmeric
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1 packet of cooked lentils
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1 bag of watercress
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A handful of coriander, chopped
Ingredients for dressing
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2 tbsp Dijon mustard
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75ml tbsp red wine vinegar
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1tsp walnut oil
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300ml extra virgin olive oil
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Salt and pepper
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1 tsp turmeric
Method
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Salt the chopped tomatoes and leave to sit.
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Prep the rest of the veg and the herbs, before combining in a salad bowl with the tomatoes.
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Toast the turmeric in a hot pan.
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Oil the salmon, season and add to a separate hot pan, flesh side down. Cook for a few minutes until nicely browned, before turning over onto the skin side.
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For the dressing, whisk the mustard and vinegar in a bowl.
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Slowly add the walnut and olive oils, still whisking, and season with salt and pepper.
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Add the toasted turmeric to both the dressing and the salad bowl.
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Pour a good amount of dressing over the salad and combine.
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Once the salmon is cooked through, remove from the pan and pull apart into chunks, reserving the skin.
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Add the skin back into the pan to crisp up further and dice.
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Arrange the watercress on plates, spoon on the dressed, chopped veg, flake over the salmon and top with chunks of crispy skin.