Zesty Salmon and Avocado Salad with Toasted Pumpkin Seeds
Indulge in a refreshing and nourishing salad that combines the richness of wild Alaskan salmon with the creaminess of ripe avocado and the peppery bite of fresh watercress. The addition of toasted pumpkin seeds brings a delightful crunch, while the tangy hints of lime and organic apple cider vinegar ensure a vibrant flavor profile. This dish is perfect for a quick yet wholesome lunch or a delightful supper, embodying both elegance and simplicity. Prepare ahead for a seamless meal that's both hearty and light.
2
Servings
N/A
Calories
10
Ingredients
Ingredients
wild Alaskan salmon fillets
2 fillets (approx. 250g / 8oz total) (poach)
spring onions
2 (trimmed)
black peppercorns
1 teaspoon (whole)
lime juice
2 1/2 teaspoons (freshly squeezed)
flaked sea salt
2 teaspoons (divided)
pumpkin seeds
3 tablespoons (toasted)
watercress
100g (fresh)
organic cloudy apple cider vinegar
1 teaspoon (n/a)
ripe avocado
1 small (halved, pitted, and sliced or chunked)
cold-pressed rapeseed oil or extra-virgin olive oil
1 tablespoon (n/a)
Instructions
1
Place the wild Alaskan salmon fillets in a small frying pan and cover with cold water. Add trimmed spring onions, whole black peppercorns, a squeeze of lime juice, and sprinkle with flaked sea salt. Bring to a boil over high heat.
2
Once boiling, gently flip the salmon fillets, cover, and remove the pan from heat. Allow the fillets to stand and poach gently in the residual heat for about 7 minutes. Carefully remove the salmon from the liquid and let it cool completely, which should take approximately 1 hour.
3
As the salmon cools, prepare the pumpkin seeds by placing them in a dry frying pan over medium heat. Toss continuously until they begin to pop and darken, about 3 minutes. Transfer them to a plate to cool.
4
In a large shallow bowl, arrange the watercress and gently toss with organic apple cider vinegar to coat. Once the salmon is cooled, remove the skin and break it into bite-sized pieces, placing them on the bed of watercress.
5
Cut the ripe avocado in half, remove the pit, and scoop out the flesh. Place the avocado pieces onto the salad, either in chunks or slices as preferred.
6
Drizzle the salad with cold-pressed rapeseed oil or extra-virgin olive oil, sprinkle with additional flaked sea salt to taste, and add half of the toasted pumpkin seeds. Gently toss the salad to combine all ingredients.
7
Finish by scattering the remaining pumpkin seeds on top for an appealing crunch and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Zesty Salmon and Avocado Salad with Toasted Pumpkin Seeds.
What kind of salmon should I use?
The recipe calls for two wild Alaskan salmon fillets, totaling approximately 250g or 8oz.
How many people does this recipe serve?
This recipe is designed to serve 2 people.
What is the poaching method for the salmon?
Place salmon in a pan with water, spring onions, peppercorns, lime juice, and salt; bring to a boil, flip the fillets, cover, and let sit off the heat for 7 minutes.
How long does the salmon need to cool after poaching?
The salmon should cool completely for approximately 1 hour before being added to the salad.
How do I toast the pumpkin seeds?
Place the seeds in a dry frying pan over medium heat for about 3 minutes, tossing until they pop and darken.
What type of greens are used in this salad?
The recipe uses 100g of fresh watercress.
What dressing is used for the watercress?
The watercress is gently tossed with organic cloudy apple cider vinegar.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this recipe is naturally gluten-free.
What oils are recommended for drizzling?
You can use either cold-pressed rapeseed oil or extra-virgin olive oil.
How should the avocado be prepared?
The avocado should be halved, pitted, and then either sliced or cut into chunks.
What ingredients are added to the poaching water?
The poaching liquid includes cold water, trimmed spring onions, whole black peppercorns, lime juice, and flaked sea salt.
Do I keep the skin on the salmon?
No, the instructions state to remove the skin once the salmon has cooled.
How should the salmon be added to the salad?
The salmon should be broken into bite-sized pieces and placed on the bed of watercress.
What adds the 'zesty' flavor to the salad?
The zesty flavor comes from the lime juice and the organic cloudy apple cider vinegar.
What provides the crunch in this recipe?
The toasted pumpkin seeds provide a delightful crunch to the dish.
Can this meal be prepared in advance?
Yes, you can poach the salmon and toast the seeds ahead of time for a seamless meal.
What is the description of the salad's flavor profile?
It is described as a refreshing and nourishing salad with a vibrant flavor profile of creamy avocado, peppery watercress, and tangy lime.
What are the tags associated with this recipe?
Tags include salad, salmon, avocado, watercress, healthy, quick, easy, lunch, dinner, poach, pumpkin seeds, and gluten-free.
How much apple cider vinegar is needed?
One teaspoon of organic cloudy apple cider vinegar is required.
What color should the pumpkin seeds be when toasted?
The pumpkin seeds should be toasted until they begin to darken and pop.
How much lime juice is used?
The recipe requires 2 1/2 teaspoons of freshly squeezed lime juice.
How much sea salt is used in total?
Two teaspoons of flaked sea salt are used, divided between the poaching liquid and seasoning the final salad.
What is the preparation time for the pumpkin seeds?
Toasting the pumpkin seeds takes approximately 3 minutes.
Is this recipe suitable for a light supper?
Yes, it is described as a delightful supper that is both hearty and light.
What kind of oil is preferred?
The recipe suggests cold-pressed rapeseed oil or extra-virgin olive oil.
How many spring onions are used?
Two trimmed spring onions are used for the poaching process.
How much watercress is needed?
100g of fresh watercress is used as the base of the salad.
Are the peppercorns crushed?
No, the recipe calls for 1 teaspoon of whole black peppercorns.
What is the texture of the salmon?
The salmon is poached gently, resulting in a tender and rich texture that pairs well with the creamy avocado.