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Salmon, watercress and sweetcorn salad with a mustard dressing Recipe

Ingredients for people

  • Salmon steak(s) 150g : 2 whole
  • Watercress : 1 bunch
  • New potato(es) : 250 g
  • Salad crisp sweetcorn (140g) : 1 whole
  • Lemon(s) : 1 whole
  • Maille wholegrain mustard : 1 Tsp
  • Olive oil : 30 ml
  • Honey : 5 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1

    Preheat the oven to 200'C.
    Season the salmon steaks with salt and pepper. Place on a baking tray and cook for 10 minutes or until cooked through. Remove from the oven and allow to cool. Once cool, flake into bite sized pieces.

  • 2

    Cook the potatoes in simmering water for 15-20 minutes or until tender. Drain and allow to cool.

  • 3

    Wash the watercress and drain in a salad spinner.
    Drain the sweetcorn. Juice the lemon.

  • 4

    Make the dressing by mixing together the mustard, lemon juice, honey and olive oil.

  • 5

    Mix the watercress with the sweetcorn. Cut the potatoes in half and add to the leaves. Dress the salad with the vinaigrette and serve immediately. Add pieces of cooked salmon as you plate the salad.

Chef's tip

«Do not overcook the salmon leave the centre slightly pink and the salmon will be moist.»

Salmon, watercress and sweetcorn salad with a mustard dressingSalmon, watercress and sweetcorn salad with a mustard dressingSalmon, watercress and sweetcorn salad with a mustard dressingSalmon, watercress and sweetcorn salad with a mustard dressing

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  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

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