Ingredients

• 2 wild Alaskan salmon fillets (approximately 250g/9oz total)
• 2 spring onions
• trimmed
• 1 tsp black peppercorns
• 2½ tsp lime juice
• 2 tsp sea salt flakes
• 3 tbsp pumpkin seeds
• 100g/3½oz watercress
• 1 tsp organic cloudy apple cider vinegar
• 1 small ripe avocado
• 1 tbsp cold-pressed rapeseed oil or extra-virgin olive oil
• 1 tsp sea salt flakes
• or to taste

Directions

• Put the salmon fillets in a small frying pan (I use one with a 20cm/8in diameter) and cover with cold water from the tap. Add the spring onions and peppercorns
• squeeze in the lime juice and sprinkle in the salt
• then bring to the boil
• uncovered. When the pan is bubbling
• turn the fillets over
• then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely
• which could take up to 1 hour. Once cool
• the salmon will be cooked through
• with its flesh desirably tender and coral inside.
• While the salmon’s cooling
• make a start on the salad. Toast the pumpkin seeds by tossing them in a dry
• heavy-based frying pan on the hob. They will start jumping a little
• and will darken and get a smokier taste. It doesn’t take long to toast them
• so don’t leave the pan and
• indeed
• keep giving it a quick swirl. Then transfer to a cold plate.
• When you’re ready to unite salmon with salad
• put the watercress into a large shallow bowl
• sprinkle with the vinegar
• and toss. Now add the salmon
• removing the skin and tearing the fish into bite-sized pieces or shreddy bits
• as you wish.
• Halve the avocado and remove the stone
• then spoon the flesh out onto the salmon and watercress
• or cut it into slices if you prefer. Drizzle the oil over the salad
• sprinkle with the salt and half of the toasted pumpkin seeds
• and toss gently to mix. Scatter the remaining pumpkin seeds on top
• and eat.