Categories: John and Lisa

Ingredients

• 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
• 1/2 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 dressing
• 2 tbsp Dijon mustard
• 75ml tbsp red wine vinegar
• 1tsp walnut oil
• 300ml extra virgin olive oil
• Salt and pepper
• 1 tsp turmeric

Directions

1. Salt the chopped tomatoes and leave to sit.

2. Prep the rest of the veg and the herbs, before combining in a salad bowl with the tomatoes.

3. Toast the turmeric in a hot pan.

4. 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.

5. For the dressing, whisk the mustard and vinegar in a bowl.

6. Slowly add the walnut and olive oils, still whisking, and season with salt and pepper.

7. Add the toasted turmeric to both the dressing and the salad bowl.

8. Pour a good amount of dressing over the salad and combine.

9. Once the salmon is cooked through, remove from the pan and pull apart into chunks, reserving the skin.

10. Add the skin back into the pan to crisp up further and dice.

11. Arrange the watercress on plates, spoon on the dressed, chopped veg, flake over the salmon and top with chunks of crispy skin.

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