Salmon, Avocado, Watercress and Pumpkin Seed Salad
by Nigella. Featured in SIMPLY NIGELLAIntroduction
This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise.
I like to use wild Alaskan salmon, which accounts for the vivid hue here. It doesn’t have an exceedingly strong taste — I always feel it’s as if the salmon is frozen while still alive, the waters must be so cold — but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere near as expensive as wild Scottish salmon, desirable and wholly delicious as that is.
For US cup measures, use the toggle at the top of the ingredients list.
This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise.
I like to use wild Alaskan salmon, which accounts for the vivid hue here. It doesn’t have an exceedingly strong taste — I always feel it’s as if the salmon is frozen while still alive, the waters must be so cold — but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere near as expensive as wild Scottish salmon, desirable and wholly delicious as that is.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2, generously
For the Salmon
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets
- 2 spring onions (trimmed)
- 1 teaspoon black peppercorns
- 2½ teaspoons fresh lime juice
- 2 teaspoons Maldon sea salt flakes
For the Salad
- 3 tablespoons pumpkin seeds
- 100 grams watercress
- 1 teaspoon organic cloudy apple cider vinegar
- 1 small ripe avocado
- 1 tablespoon cold-pressed rapeseed oil or extra-virgin olive oil
- 1 teaspoon Maldon sea salt flakes or to taste
For the Salmon
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets
- 2 scallions (trimmed)
- 1 teaspoon black peppercorns
- 2½ teaspoons fresh lime juice
- 2 teaspoons kosher salt
For the Salad
- 3 tablespoons pumpkin seeds
- 4 ounces watercress
- 1 teaspoon organic cloudy apple cider vinegar
- 1 small ripe avocado
- 1 tablespoon cold-pressed rapeseed oil or extra-virgin olive oil
- 1 teaspoon kosher salt or to taste
Method
- 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. Add the whole spring onions and peppercorns, squeeze in 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.
- 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. Add the whole scallions and peppercorns, squeeze in 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.
Additional Information
MAKE AHEAD:
The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
MAKE AHEAD:
The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
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Show more commentsI couldn’t believe what this did for the flavor of frozen Coho salmon we had in the freezer a while! Looks so simple but is really a delicious filling meal. I couldn’t get raw pumpkin seeds so used already toasted and salted - still great. Poaching wild salmon is so much better than roasting I think!
Hi Nigella, from Vancouver, well near Vancouver, British Columbia-you know where MPFC the "LumberJack" song is set. As a Canadian on the West Coast, on the Pacific, my choice, and that of my wife too, is Wild Pacific, Coho or Chinook salmon. Also watercress costs about the same as gasoline here, so we substituted Arugula. My wife can't eat seeds so we used walnuts instead.And a tiny bit of Tucsan Balsamic along ith the Olive oil. It was a significant emotional event! Loved it, and we will give all the credit for my daughters to you, Thanks, eh!
Easy and delicious. I used hot smoked salmon as it was what I had on hand and added some steamed new potatoes to add some 'bulk'. I also increased the quantities for the dressing, but that's a matter of personal taste.
Had this for dinner this evening, absolutely lovely, and hubby liked it very much, too! Will become a regular in our house.
Made this a few nights ago and really enjoyed it. Such a brilliant way of cooking salmon - I often overcook it so I will do it this way from now on. I didn't have watercress so used a mix of rocket and spinach.
Absolutely delicious! I cook it a bit longer, 10 min (I'm pregnant, so need to make sure fish is cooked through) and don't leave any time to cool, simply couldn't wait. The fish is still super juicy and works so well with other ingredients.
So, so tasty and my 17 year old ate it with relish - a definite hit!
Simple, fresh, delicious and healthy! There's is not much more you can ask for. Watercress is not always readily available where I live and I've found rocket (arugula) to be a great substitute. I can already tell that this salad will become part of my regular repertoire.