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

100g mayonnaise 

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

Method

  • 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.