Updated: Sep 3, 2019
Very easy to make, 30 mins tops. Serves 1-2 depends on how hungry you are.
Gluten Free | Dairy Free | Sugar Free | High Protein | High Omega 3’s | Low Carb Variation | Raw Greens.
A piece of fresh salmon
2 Agria potatoes: washed, chopped, skins on
1 handful of watercress
3 handfuls of frozen baby peas
2 handfuls of a mix of fresh herbs: basically just whatever you have that’s fresh (parsley, basil, coriander, oregano, thyme, rosemary). If you don’t have enough fresh herbs you can bulk it out with fragrant greens from the garden such as mustard greens and rocket.
1 tablespoon fresh lemon juice
1 tsp. apple cider vinegar
1 medium sized clove of peeled garlic
1 tsp. water
3 tablespoons cold pressed olive oil
Fill 2 pans 1/3 with water and bring to simmer
Clean and chop potatoes - add to pan with water, season with salt and boil until soft. Once cooked mash using a little of the cooking water, cold-pressed olive oil, salt and pepper to taste.
While waiting for the potatoes to cook do the following:
Add peas to other pot of water, simmer until lightly softened and bright green, then rinse under cold tap to prevent from over cooking.
Make dressing: throw herbs and all of the other dressing ingredients in the blender and zizz until smooth. Its ok if it’s a little runny. Taste and season as required.
Pick hard stalks from the watercress and place leaves on plate, scatter over blanched peas.
When potatoes are cooked: heat a heavy based frying pan, add a little butter. Season the salmon with good quality rock or sea salt and pepper, then fry skin side down, on low until the salmon is cooked 1/4 way through, then turn over and cook the other side until 1/4 way through. The middle of the salmon should be still raw (this preserves the omega 3’s = better for you).
To serve: place salmon on top of watercress with potatoes nearby, drizzle dressing over greens and potatoes, season and Eat!
*To make low carb variation, exclude potatoes or reduce potatoes serving size