Appetizers Recipes - Salmon Butterflies with Watercress and Tomato Vinaigrette Recipe

Ingredients

• 4 x 200 g/7 oz raw salmon fillets, skinned

• 4 tablespoons olive oil

• A pinch of sugar

• 1/4 teaspoon freshly ground black pepper

• Lemon slices

• 2 sprigs of basil

• 1 bunch of watercress

• Salad leaves

• Salt

• Olive oil

For the vinaigrette:

• 4 ripe tomatoes

• 6 tablespoons balsamic vinegar

• 12 tablespoons olive oil

• 1 teaspoon sugar

• Salt

• Freshly ground black pepper

Serves 4

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Method:

1. Lay the salmon fillets in a flat container and marinate in the olive oil, sugar and pepper. Place the lemon slices and basil leaves on top, cover with foil and refrigerate for 30 minutes.

2. Rinse the watercress and salad leaves and spin or pat dry.

3. Remove the stem end of the tomatoes, cut a cross in the top and briefly dip them into boiling water. Rinse under running cold water, then skin, cut into quarters and dice.

4. Make the vinaigrette: whisk together all the ingredients until smooth, and stir in the diced tomatoes.

5. Season the salmon with salt and sauté in hot olive oil for about 2 minutes on each side. The inside of the salmon should still be translucent. Remove from the pan.

6. Make an incision in the middle of each salmon fillet and carefully unfold the sides to create a butterfly shape.

7. Toss the salad leaves in the vinaigrette, arrange on 4 serving plates and place the warm salmon butterflies on top. Serve with ciabatta bread or crisp baguette.