4
Easy
20 minutes
5 minutes
Rub the salmon portions with the fennel and coriander. Lightly season with salt and pepper.
Heat a nonstick pan until hot. Sear the salmon on both sides until golden brown and medium-done in the centre. Turn off the heat and allow the fish to rest in the warm pan for 5 minutes, then remove the fish and allow it cool to room temperature.
Scatter broken pieces of the fish onto a plate, add the watermelon, watercress and caperberries. Top with spoonfuls of roe, if using, then drizzle with the vinegar and serve with the lime wedges.
Cook’s tip: Salmon roe is available at delis.
Per serving: 1607.9kJ, 39.2g protein, 7.1g fat, 42.6g carbs
