Pan seared salmon served with Jersey Royals, English asparagus and blood orange

Ingredients (serves four)

Salmon-saladPan seared salmon fillets

  • 4 salmon fillets (150g each)
  • 1 tbsp olive oil
  • salt and pepper to season

Spring salad

  • 500g Jersey Royal potatoes
  • 50g purple watercress
  • 50g baby spinach
  • 50g wild rocket
  • 50g spring onions, finely sliced at an angle
  • 100g English asparagus, blanched
  • 2 blood oranges, peeled and segmented
  • 20ml olive oil
  • salt and pepper to season

Watercress dressing

  • 75g watercress
  • 100ml olive oil
  • 35ml tarragon vinegar
  • 10g sugar
  • salt and pepper to seasoning

Method

  1. Cook the Jersey Royal potatoes in boiling, salted water for 15-20 minutes. When cooked, chill the potatoes under running cold water then slice the potatoes in half length ways. When ready to serve the salad, sauté the potatoes with olive oil and sea salt until golden in colour.
  2. Blanch the asparagus in boiling, salted water for 2-3 minutes depending on size. When cooked, place into cold water to retain their colour and firmness.
  3. For the dressing, pick the watercress leaves, keeping the fibrous stalks separate. Blanch the stalks in salted, boiling water for 20 seconds then immediately chill in cold water to retain their colour. When chilled, squeeze/shake off excess water and place in a blender with the picked watercress leaves, olive oil, tarragon vinegar, sugar and seasoning and blend until a bright green, smooth dressing consistency.
  4. Heat a tablespoon of olive oil in a frying pan over a medium heat, place the seasoned salmon fillets skin side down into the pan and cook until skin is crisp. Turn and cook for a further 2-3 minutes, depending on how pink you like your salmon.
  5. To build the salad, combine the purple watercress, baby spinach and rocket in a bowl with the spring onions, sautéed new potatoes and orange segments and dress with some olive oil. Season and separate into serving bowls. Finish with the seared salmon fillet, baby asparagus spears and a drizzle of the watercress dressing.