Seared Salmon with Pickled Vegetable and Watercress Salad

Here is a Seared Salmon with Pickled Vegetable and Watercress Salad Recipe...

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INSTRUCTIONS

1.To make pickles, place vinegar, sugar, ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.

2.Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.

3.In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.

4.Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.

5.Divide salmon among plates and top with vegetable salad to serve.

INGREDIENTS

¾ cup (180ml) red wine vinegar

1/3 cup (75g) caster sugar

1 tbs pink peppercorns (or black peppercorns), bruised

2 tsp fennel seeds, crushed

1 bunch radishes, thinly sliced

2 eschalots, cut into 5mm-thick slices

1 bunch Dutch carrots (or 2 carrots), thinly sliced using a mandoline

¼ cup (60ml) extra virgin olive oil

4 x 160g salmon fillets, pin-boned, skin on

120g watercress (or rocket)

2 tbs buckwheat, toasted

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