Watercress And Goat Cheese Salad With Flash Seared... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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this makes a great light luncheon or a dinner appetizer. it uses a handful of ingredients and is both simple and elegant. Ingredients:
1 lb salmon filet skinless |
a sprinkling of salt and pepper |
1 oz of grapeseed or sunflower oil |
2 bunches of watercress bottom 2” removed, washed and spun |
3 oz goat cheese crumbled |
dressing |
2 tbsp shallot finely minced |
1/4 cup banyuls or sherry vinegar |
3/4 cup safflower oil |
1/2 tsp sea salt |
1/2 tsp pepper |
Directions:
1. Salmon:
2. Slice the salmon crosswise into 6 equal portions. Roll each piece tightly into itself and secure it with a toothpick. Place onto a plate until needed.
3. Dressing:
4. Place the shallots and vinegar into a bowl and let stand for half an hour.
5. Add the oil, salt and pepper and whisk.
6. Assembly:
7. Heat a heavy fry pan on high heat for 3-4 minutes. Lightly season the salmon with the salt and pepper. Add the pinwheels face up to the frying pan. Sear for 1 minute only then turn over and cook a further minute. Place them onto a plate and remove toothpicks. Meanwhile, add the watercress to a bowl and toss with enough dressing to coat lightly distribute evenly onto 6 plates. Scatter some of the goat cheese over the salad then place 1 pinwheel on top. Serve.
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