Ingredients

3 x 2 oz. (56 g) portions Atlantic Salmon Filets

Atlantic Salmon Filets

28 g Watercress

Watercress

28 g Arugula

Arugula

2 tbsp / 30 mL Olive oil

Olive oil

90 mL Gribiche Dressing

Gribiche Dressing

half an egg Hard Boiled Egg

Hard Boiled Egg

to season Salt + Pepper

Salt + Pepper

Directions

1. Season both sides of the salmon with salt + pepper. Place the olive oil into a non stick sauté pan over medium heat and allow it to get hot.
2. Place the seasoned salmon filets into the oil skin side down and allow them to cook. Leave the salmon skin side down for two thirds of the cooking process.
3. When the salmon is two thirds done cooking, carefully flip the salmon over to the flesh side to finish cooking. The total cook time of the salmon should be between 6 – 8 minutes. Once the salmon has finished cooking remove it from pan and set it aside.
4. While the salmon is cooking, place the watercress and arugula into a mixing bowl. Add 60 ml of the Gribiche dressing to the greens and toss together ensuring the greens get completely coated.

Presenting:

1. Place the pieces of salmon onto a plate or platter skin side up.
2. Using tongs, neatly place the dressed greens on and around the salmon ensuring not to totally cover up the skin.
3. Using a spoon, drizzle the remaining Gribiche dressing over the top of the greens and salmon.
4. Finish off the presentation by grating a hard boiled egg over the top of the greens and salmon.