Pepper-crusted Salmon Salad Recipe

Little effort and very easy to make. An impressive dish for lunch. Simply delicious.

Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4

1 tbsp coarsely ground black pepper
4 salmon fillets (approximately 180g each), skin removed
80g mayonnaise
11/2 tbsp lemon juice
2 tbsp creamed horseradish
1 small garlic clove, crushed
2 tbsps chopped parsley
100g watercress
3 tbsps olive oil
25g butter
100g butter lettuce

1. Mix the pepper and 1/4 teaspoon salt together in a boel and coat both sides of each salmon fillet. pressing the pepper down firmly with your fingers. Chill for 30 minutes.

2. Blend the mayonnaise, lemon juice, horseradish, garlic, parsley, 60g of the watercress, 1 tablespoon of oil and 1 tablespoon of warm water in a food processor for 1 minute.  Chill.

3. Heat the butter and 1 tablespoon olive oil in a large frying pan until bubbling.  Add the salmon fillets and cook over medium-high heat for 2-3 minutes each side, or cooked to your liking.  Remove from the pan and allow to cool slightly.

4. Wash and dry the butter lettuce and tear into small pieces.  arrange the lettuce and remaining watercress in the centre of four serving plates and drizzle lightly with the remaining olive oil. break each salmon fillet into three or four pieces and arrange over the lettuce. Pour the dressing over the salmon and drizzle over the lettuce leaves.