Salmon, Watercress, Avocado and Pumpkin Seed Salad
Serves: 4 servings
  • 2 wild skinless salmon fillets (approximately 8 ounces total)
  • 2 scallions, ends trimmed
  • 1 teaspoon black peppercorns
  • 2 teaspoons lemon juice
  • 2 teaspoons sea salt
  • ¼ cup pumpkin seeds
  • 1 bunch watercress, stems trimmed, washed and dried
  • 1 small ripe avocado
  • 2 tablespoons olive oil plus more for drizzling
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  1. Put the salmon filets in a medium frying pan. Cover with water and add scallions, peppercorns, lemon juice and salt. Bring to a boil. When bubbling, turn filets over and remove the pan from the heat. Let salmon sit for 7 minutes. Take the filets out of the water and let them cool completely.
  2. While salmon is cooling, toast the pumpkin seeds in a heavy pan over medium heat. Watching carefully and shaking the pan, toast seeds until they brown. Remove to a clean plate.
  3. Place watercress in a shallow bowl. whisk together lemon juice and olive oil and toss watercress.
  4. Tear salmon into bite-sized pieces and add to watercress.
  5. Top with pumpkin seeds and avocado. Sprinkle with sea salt and drizzle with olive oil and serve.
Recipe by Three Hungry Boys at