Watercress Salad with Potatoes, Beans and Salmon
Watercress Salad with Potatoes and Beans. There is not much to explain here. This is an absolutely delicious, light, fresh and healthy complete meal that we often serve at home.
Fish, salad and potatoes are a staple in our household and I cannot imagine a week that goes by without all 4 of us craving it.
I’m just super grateful we live in a country that has such fresh, local produce and seafood and this meal is the perfect example of it.
400g baby potatoes, cleaned and halved
150g green beans cut into 3cm length
1 bunch watercress, washed, spun and chopped
shaved parmesan cheese
handful of mint leaves
50ml extra virgin olive oil
30ml fresh lemon juice
10 ml white wine vinegar
freshly ground pepper
Place potatoes in salted water and boil. Boil over medium heat until soft and overcooked. Drain well and allow to completely cool.
Add green beans to same pot of boiling water and cook for 7-8 minutes. Remove and refresh in ice water. Drain.
In a wide bowl combine potatoes, beans and watercress. In a bowl whisk the EVOO , lemon juice and vinegar and pour over salad. Garnish with parmesan cheese and mint leaves. Season.
Optional to serve with Salmon:
Lightly brush Salmon with extra virgin olive oil and season with sea salt and pepper. Sprinkle over flesh side sesame seeds.
Heat pan and place skin down over high heat. Cook for 2-3 minutes. Reduce heat to medium and then turn over fish. Cook for a further 2-3 minutes. Squeeze fresh lemon juice over fish and serve along side salad for a complete meal.