Seared salmon salad with a cheat’s vinaigrette
The richness of the pan-fried salmon is balanced by John's bright vinaigrette - taking the humble salad to a whole new level.
Serves 2 as a main or 4 as a starter
Ingredients for salad
300g salmon fillet, skin on
2 tablespoons olive oil
Salt and pepper
5 large tomatoes, roughly chopped
2 spring onions, sliced on an angle
½ cucumber, de-seeded and roughly chopped
2 celery stick finely chopped
2 tsp turmeric
1 packet of cooked lentils
1 bag of watercress
A handful of coriander, chopped
Ingredients for dressing2 tbsp Dijon mustard
75ml tbsp red wine vinegar
1tsp walnut oil
300ml extra virgin olive oil
Salt and pepper
1 tsp turmeric
Salt the chopped tomatoes and leave to sit.
Prep the rest of the veg and the herbs, before combining in a salad bowl with the tomatoes.
Toast the turmeric in a hot pan.
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.
For the dressing, whisk the mustard and vinegar in a bowl.
Slowly add the walnut and olive oils, still whisking, and season with salt and pepper.
Add the toasted turmeric to both the dressing and the salad bowl.
Pour a good amount of dressing over the salad and combine.
Once the salmon is cooked through, remove from the pan and pull apart into chunks, reserving the skin.
Add the skin back into the pan to crisp up further and dice.
Arrange the watercress on plates, spoon on the dressed, chopped veg, flake over the salmon and top with chunks of crispy skin.