Cold Poached Salmon with Asian Pesto and Watercress Salad Recipe
Servings: 6
Ingredients
For the salad:
- 2 cups of watercress
- 2 cups of purple cabbage, shredded
- ½ tsp of ginger root, grated
- ½ cup of cilantro leaves
- ½ cup of extra-virgin olive oil.
- ½ tsp of toasted sesame seeds
- 3 tbsp of lime juice
- ½ tsp honey
For the pesto:
- 1 or 2 cloves of garlic, minced
- 1 cup of cilantro leaves
- ¼ cup of parsley leaves
- ¼ cup of mint leaves
- 3 tbsp of extra-virgin olive oil
- 1 tbsp of lime juice
- Pinch of salt, to taste
Instructions
- Prepare the salmon fillets the same way as the traditional method
- Add all the ingredients for the pesto in a food processor then blend it at medium-high speed until smooth, then cover and set aside.
- Add olive oil, lime, ginger root, honey, and cilantro in a food processor and blend until smooth.
- Toss the cabbage and watercress in a salad bowl along with the contents of the food processor, then serve along with the salmon immediately.