I first ate this on a visit to England at a lovely pub called The Noah's Ark in West Sussex. http://www.noahsarkinn.co.uk/ It was one of those perfect, lazy English summer days, you know the sort, all blue skies and sun (yes, they do exist). This is my attempt to recreate their humdinger of a dish.
1 packet of bacon (preferably without any nitrites, Appplegate is a great brand)
4, fillets of fresh wild salmon
Olive oil Salt and pepper
Zest and juice of a lemon
5 oz of frozen peas
1 ripe avocado, sliced
1 bunch of watercress
1 tablespoon of Dijon mustard
Good squeeze of lemon
Salt and pepper
1 tablespoon of red wine vinegar
6 tablespoons of extra virgin olive oil
First cook the bacon, make sure it's cooked well but not burnt. Remove to paper towels to drain and cool. Take any fat left on and discard, crumble or chop the remaining bacon. Set aside.
Place the frozen peas into a microwaveable dish and give them a blast until nice and bright green. Rinse and set aside to cool.
Rub the salmon fillets with olive oil and season with salt and pepper. Heat a non stick pan until pretty hot and lay the fillets top side down (skin side up) in the pan. Let it cook for 3-4 minutes developing a nice crust on the top of the salmon. Turn over and cook for a further 2-3 minutes to cook through. Remove to a warm plate and cover. You can finish cooking the fish through in the oven if needed at a temperature of 350F.
To make the vinaigrette mix the mustard, 1/2 the juice of the lemon and zest, salt and pepper and vinegar in a bowl. Gradually whisk in the olive oil. Taste for further seasoning.
Arrange a selection of watercress, salad greens, sliced avocado, the peas and a sprinkle of bacon bits and lightly dress with the vinaigrette. Lay a piece of salmon on the top, squeeze little more lemon juice over and perhaps a tiny flake or two of Maldon sea salt.What is your best fish dish ever??