Wild Salmon and Watercress Salad

Wild salmon and watercress salad recipe


  • 60g of butter
  • 200g of Jerusalem Artichokes peeled and cut into small cubes
  • 1 bunch of Watercress leaves only
  • 1 bunch Spring Onions sliced
  • 1  x 130g skinless Wild Salmon fillet
  • 200ml creme fraiche to serve
  • 1tsp white wine vinegar
  • Munns Extra Virgin Cold Pressed Rapeseed Oil


  1. Heat the butter in a frying pan and gently fry the Jerusalem Artichokes with a little salt and pepper for 5-10 minutes until softened. Combine the Watercress, Spring Onion and cooked Jerusalem Artichikes together.
  2. In a separate pan, heat a little Munns Rapeseed Oil over a medium heat. Season the Salmon fillet and fry for approx 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 together 2tbsp of Munns Extra Virgin Rapeseed Oil with 1tbsp of white wine vinegar
  5. Place the Salad on a plate and lay the Salmon over.
  6. Top with a spoon full of creme fraiche and a twist of black pepper.