Posted By : IamFresh

3 Feb, 2022 2:54 PM

Cooking Time : 30 Minute

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

METHOD

• 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 for 2 minutes or until just cooked through.

  How to prepare salmon

• 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.