Last week we received a fish box delivery from Jimmy Buchan from Skipper’s Choice. You can read about our delivery here.
This morning the sun was shining and the temperature lovely and warm so we decided to defrost some fish and have Salmon, Avocado and Pumpkin Seed Salad for dinner this evening (one of Nigella’s recipes with a few adjustments!)
For the Salmon:
2 salmon fillets
2 spring onions (trimmed)
1 teaspoon of black peppercorns
2 and a half teaspoons of lime juice
2 teaspoons of sea salt flakes
For the Salad
3 tablespoons of pumpkin seeds
100g of watercress – (we used mixed salad leaves as we had some that needed to be used up)
1 teaspoon of organic cloudy apple cider vinegar or any fruit vinegar would also work perfectly well
1 small ripe avocado
1 tablespoon of cold-pressed rapeseed oil such as Summer Harvest ( or if you prefer you can also use olive oil)
1 teaspoon of sea salt flakes such as Hebridean Sea Salt or similar.
- Put the salmon fillets in a small frying pan and cover with some cold water from the tap. Then add the Spring onions, peppercorns, lime juice and salt and then bring the liquid to the boil without a lid on.
- Once the liquid is bubbling, turn the fillets over and remove the pan from the heat. Leave to stand for 7 minutes.
- Next take the fillets out of the liquid and leave to cool completely – this may take up to 1 hour. The flesh should be lovely and tender and coral colour inside.
- While the salmon is cooling it’s time to get the salad ready. Start by toasting the pumpkin seeds by tossing them in a dry heavy based frying pan . They will start jumping and popping and darken and take on a smoky taste. Keep the seeds moving in the pan and watch out incase they burn. After they are toasted pop them on a cold plate.
- Just before you assemble the dish, put the watercress or salad in a large bowl and sprinkle the apple cider vinegar over the leaves and toss.
- Next add the salmon on top of the leaves by tearing it into bite sized chunks.
- Next halve the avocado and remove the stone and spoon the flesh out and dot it around the salmon and leaves. Drizzle the disk with Rapeseed Oil or Olive Oil and then sprinkle the salt and pumpkin seeds over the top. Toss the salad gentle to mix the salmon and leaves together
- Scatter the pumpkin seeds over the top and tuck in.
We cooked two Salmon fillets but as they were really large one was more than enough for the two of us. The salmon can be cooked up to 3 days ahead and kept in the fridge until you need it.
Fish Boxes can be ordered at Skipper’s Choice
We also got some Hot Smoked Salmon in our box so we are looking for ideas and recipes for that. If you have a favourite recipe we would love to hear about it. Leave us a wee note below.