Salmon, watercress, avocado and nasturtium.
The wetland pool is overflowing with watercress. A perfect peppery green for cold weather.
Tonight’s meal: pan fried salmon with lemon and garlic butter on a bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans.
Recipe
- Season a salmon fillet with pepper and salt. Set aside.
- Place watercress on a plate.
- Add chunks of avocado.
- Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress.
- Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon.
- Add nasturtium flowers and serve with the potatoes and vegetables.
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