Salmon, Watercress, Avocado and Pumpkin Seed Salad
 
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  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 https://www.threehungryboys.com/2022/05/09/salmon-watercress-avocado-pumpkin-seed-salad/