Salmon, avocado, watercress and pumpkin seed salad

Nigella Lawson shares her recipe for the perfect healthy salmon salad. With vibrant colours, it’s a regular lunch or supper at Nigella’s house and can be made quickly if the salmon is made in advance.

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RECIPE:

Recipe serves 2 generously or 4 in an emergency.

INGREDIENTS:

2 wild Alaskan salmon fillets (approx. 250g in total)

2 spring onions trimmed

1 teaspoon black peppercorns

2 ½ teaspoons lime juice

2 teaspoons sea salt flakes

FOR THE SALAD:

3 x 15ml tablespoons pumpkin seeds

100g watercress

1 teaspoon organic cloudy apple cider vinegar

1 small ripe avocado

1 x 15ml tablespoon cold-pressed rapeseed oil or extra-virgin olive oil

1 teaspoon sea salt flakes, or to taste

PREPARATION METHOD:

Put the salmon fillets in a small frying pan (I use one with a 20cm diameter) and cover with cold water from the tap. Add the whole spring onions and peppercorns, squeeze the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

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. 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 eat.

TOP TIPS:

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

Nigella likes to use wild Alaskan salmon, which accounts for the vivid hue.

If you have half an avocado that needs using up, you can put it to excellent use here, as you don’t really need a whole one if this is to feed only two of you.

If cold-pressed rapeseed oil isn’t available, Nigella suggests using good extra-virgin olive oil in its place rather than regular vegetable oil.