Wild salmon and watercress salad

Jerusalem artichokes bring an earthy flavour to this quick fish supper from Tristan Welch
By Tristan Welch
Wild salmon and watercress salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 60 g butter
  • 200 g jerusalem artichokes, peeled and cut into small cubes
  • 1 bunches watercress, leaves only
  • 1 bunches spring onions, sliced
  • rapeseed oil, for frying
  • 1 x 130g skinless wild salmon fillet
  • 200 ml crème fraîche, to serve

For the dressing

  • 2 tbsp extra virgin rapeseed oil
  • 1 tbsp white wine vinegar


1. Heat the butter in a frying pan and gently fry the Jerusalem artichokes with a little salt and pepper for 5-10 minutes, or until softened. Combine the watercress, spring onion and cooked Jerusalem artichokes together.

2. In a separate pan, heat a little rapeseed oil over a medium heat. Season the salmon fillet and fry for 6-7 minutes, turning once through the cooking time.

3. Remove the salmon from the pan and set it aside to rest while you make the salad dressing.

4. For the dressing: whisk the dressing ingredients together with a pinch of salt. Coat the salad lightly with the dressing.

5. Place the salad on a plate and lay the salmon over. Top with a dollop of crème fraîche and a twist of black pepper.

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