Norwegian salmon, watermelon and watercress salad

Norwegian salmon, watermelon and watercress salad

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 5 minutes
  • South Hill Rosé 2007


  • 4 x 180 g portions Norwegian salmon
  • 1 t dried fennel seeds, crushed
  • 2 t dried coriander seeds, crushed
  • salt and freshly ground black pepper
  • 100 g watercress
  • 50 g caperberries
  • 4 T salmon roe (optional)
  • 1/3 cup sun-dried Turkish balsamic vinegar reduction
  • 2 limes, cut into wedges, for serving

Cooking Instructions

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

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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