Salad of poached salmon, black rice and watercress

Salad of poached salmon, black rice and watercress

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

For the best possible flavour, you would need to poach a whole salmon, but given the size this is often impractical – you’ll most probably find it more convenient to poach fillets. Choose wild salmon though, as the flavour is far superior and more delicate. Watercress is a natural partner for salmon, as its slightly peppery leaves balance the sweet flavour of the flesh. If black rice is difficult to locate, you’ll find cooked cannellini beans are equally delicious.

Ingredients

Quantity Ingredient
1kg wild salmon, (see above)
2 carrots, peeled and chopped
2 celery sticks, chopped
small bunch tarragon
3 bay leaves
6 black peppercorns
70g black rice
salt
freshly ground black pepper
4 tablespoons extra virgin olive oil
1 lime, juiced
bunch watercress

Dressing

Quantity Ingredient
2 ripe tomatoes, chopped
1 tablespoon freshly grated horseradish
1 lime, finely grated zest and juiced
2 tablespoons olive oil
120ml creme fraiche

To finish

Quantity Ingredient
small handful chervil leaves, finely chopped

Method

  1. Place the salmon in a wide, shallow pan with the carrots, celery, tarragon, bay leaves and peppercorns. Pour over sufficient water to cover and bring to a bare simmer over a medium heat. As soon as the water reaches a simmer, turn off the heat and let the sh cook in the residual heat of the poaching liquor as it cools.
  2. Cook the black rice in boiling salted water according to the packet instructions until al dente; it will take about 35–40 minutes.
  3. Mix 2 tbsp olive oil with the lime juice and some salt and pepper. When the salmon is cool, remove it from the liquor to a plate and brush with the lime and oil mixture. Set aside.
  4. To make the dressing, put the chopped tomatoes into a bowl and stir in the horseradish, lime zest and juice, olive oil and crème fraîche. Season with a good pinch of salt.
  5. To assemble the salad, wash the watercress and pat dry, then place in a bowl and dress with 1 tbsp olive oil and a small pinch of salt. Dress the rice in a separate bowl, also with 1 tbsp olive oil and a little salt. Remove the skin from the salmon and gently flake into pieces, using your fingers.
  6. Arrange the watercress, rice and salmon on individual plates, layering them attractively. Drizzle over the dressing and sprinkle with the chervil to serve.
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