crispy skin salmon with watercress & creamy mustard dressing
Bart Beek
2
Ingredients
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- 60ml Mount Zero Frantoio Extra Virgin Olive Oil
- 20ml white wine vinegar
20ml water
- 1 tbsp Dijon mustard
½ tsp Mount Zero Pink Lake Salt
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20ml Mount Zero Frantoio Extra Virgin Olive Oil
- 2 x 120g skin-on salmon portions
Mount Zero Pink Lake Salt, to taste
Freshly cracked black pepper, to taste
2 cups watercress, washed
Directions
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Place the ingredients into a container and whisk until thick and creamy.
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Place the olive oil into a heated frypan and add the salmon, skin side down.
Season with salt and pepper and allow the skin to turn crisp and golden before turning once.
When cooked to your liking, place the salmon onto a plate, top with some watercress and finish with the dressing and a little extra cracked black pepper.