This is one of my best seafood dishes. It is that dish I make when I want to eat super healthy. This dish is so tasty and the sweetest part is that it is so easy to make. You might be wondering what it is, but it is basically seared salmon accompanied by pickled vegetable and watercress salad.
This dish is really easy to make and if you love meal prepping because it can be made in a large quantity and stored in the fridge for up to two weeks. Talk about healthy dinners!


Eleven ingredients will be used for this meal and the sizes of the ingredients are sufficient for a meal of four serves.

  • 1/3 cups of caster sugar (75g)
  • 1 tablespoon of bruised pink peppercorns (black peppercorns can be used as substitute)
  • 2 teaspoons of crushed fennel seeds
  • 180ml of red wine vinegar
  • 1 bunch of thinly sliced radishes
  • 60ml of olive oil (preferably extra virgin)
  • 2 tablespoons of toasted buckwheat
  • Four 160g of pin-boned, skin on salmon fillets
  • 120g watercress
  • 1 bunch of thinly sliced with a mandolin Dutch carrot (2 regular carrot can be used as substitute)
  • 2 slices of 5mm thick eschalots


i. First thing to do before any meal is to wash your hands and get all your cooking utensils ready. Take a deep breath and exhale, time to start.

ii. You want to make pickles first and to do this, get a little sauce pan and put the vinegar inside. (This saucepan shouldn’t be over the fire yet.)

iii. Add sugar, 180ml of water, the crushed fennel seeds, the pink or black peppercorns and 1 tablespoon of salt flakes into the pan. Place the pan over high heat and allow the contents simmer for 50 seconds to 1 minute.

iv. Get a heatproof bowl or container and place the carrots, the eschalot and the radish in it. Cover up this mix by pouring pickling liquor over it.

v. Steep the carrot mix for 20 – 30 minutes, depending on your timing.

vi. Get a frying pan, preferably non-stick and using high heat, heat up half the oil. Season up the salmon and place it gently in the pan with the skin said against the bottom of the pan.

vii. Cook the salmon until the skin is crisp and this should take about 3 minutes. Flip it over and cook for an additional minute or two, just to make sure it is cooked very thoroughly.

viii. Place the already drained pickled vegetables in a bowl and add the buckwheat, watercress and the other half of the olive oil. Toss the mixture around properly an vigorously to combine. Make sure everything is properly mixed and no ingredient is standing on its own.

ix. Serve your salmon into parts on a dish and garnish it with the vegetable salad.

As you can see, the meal is ready. I especially love this dish because it can be made in 20 minutes max.