Salmon is one of the healthiest foods you can eat. It’s loaded with protein and the two blockbuster omega 3s — DHA and EPA — that make us happy, smart and pain-free. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat. It’s so good that many dietitians recommend eating it at least once a week, if not twice, and it’s best to introduce it to children as young as possible.
If they’re not sufficiently developed in their tastes to want to eat a salmon fillet, make it more interesting by flaking it up after cooking and mixing it in with the other ingredients. If required to accommodate your children, this suggestion works perfectly with this recipe by Jill Dupleix, and can be enjoyed by everyone in the household.
Serves 4
Ingredients
750g waxy potatoes, peeled
2 handfuls watercress
1 tablespoon olive oil
4 fillets of salmon, 150g each
Sea salt and pepper to taste
Dressing
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon or seed mustard
Sea salt and black pepper
3 spring onions, finely chopped
2 tablespoons dill, finely torn
1 tablespoon small capers, rinsed
Method
1. Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes.
2. To make the dressing, whisk the extra virgin olive oil, vinegar, mustard, salt and pepper in a large bowl until thickened. Add the spring onions, dill and capers.
3. Heat 1 tablespoon of olive oil in a large frypan and sear the salmon, skin side down, until the skin is crisp. Turn to finish cooking briefly on the other side, leaving the inside pink. Season well.
4. Drain the potatoes and slice them thickly as soon as you can handle them. Toss them carefully in the dressing, making sure the slices are well-coated, and arrange on four warmed dinner plates.
5. Place the salmon on top. Wash the watercress, toss it in any remaining dressing and serve alongside salmon.
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