Salmon, avocado, watercress and pumpkin seed salad (recipe)
| Salmon, avocado, watercress and pumpkin seed salad (recipe) | |
|---|---|
| Name | Salmon, avocado, watercress & pumpkin seed salad |
| Ingredients | Salmon fillets • Spring onions • Black peppercorns • Lime juice • Flaked sea salt • Watercress • Apple cider vinegar • Avocado • Olive oil • Flaked sea salt |
| Cooktime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 691.9 |
| Fat | 40.1 |
| Protein | 72.3 |
| Carbohydrate | 12.2 |
| Fiber | 7.8 |
| Net carbohydrates | 4.4 |
| Sugar | 1.3 |
| Saturated fat | 6.5 |
| Cholesterol (mg) | 146.3 |
| Sodium | 269.2 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Salmon, avocado, watercress and pumpkin seed salad (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Salmon, avocado, watercress and pumpkin seed salad (recipe) image(external)
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- Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
- While the salmon s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn t take long to toast them, so don t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
- When you re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
- Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.
- MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
Food tags
Avocado, Vegetable,
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Time:
Prep Time in Hours and Mins:30M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
