Michael Caines' Baked Salmon with a Salad of Watercress, New Potatoes, Spinach, Toasted Pine Nuts, Spring Onions, Radish & Sesame Seeds



Take a large piece of aluminium foil and place it onto a baking tray, lay the salmon onto the tray and season with salt and pepper, add the lemon zest and olive oil and gently rub the zest into the salmon. Squeeze half a lemon over and around the fish, then seal the salmon into the foil and place into a pre-heated oven 180°C and bake for 15 minutes. Remove and leave to stand.

Whilst the salmon is baking, make the vinaigrette and prepare the salad. For the vinaigrette take a mixing bowl place the honey, five spice and mustard together, mix in well and then whisk in the balsamic vinegar, white wine vinegar and soy sauce. Now whisk in the olive oil slowly and season with salt and pepper.

Cut the new potatoes in half and slice the radishes and spring onions. Place the watercress, spinach, chopped mint, spring onions, toasted pine nuts and new potatoes into a large bowl and mix together well, now add some vinaigrette and toss well.

Place into the bowls and break and crumple the warm salmon over the top and finish with a squeeze of lemon and a drizzle of vinaigrette over the fish. Enjoy!


Prep time:

Cook time:

Serves: 4

  • 4 x 175g salmon fillets- skin off, bones removed

  • Olive oil

  • Zest of 2 lemons

  • Sprig of tarragon

  • Sea salt and pepper

  • 400g new potatoes cooked

  • 1 bunch of water cress

  • 80g baby spinach

  • 20g toasted pine nuts

  • 6 spring onions

  • 8 radish

  • Sprig of peppermint - chopped

  • 25g Honey (clear)

  • 100g extra virgin olive oil

  • 1 small pinch Chinese five spice

  • 25ml White wine vinegar

  • 25g Dijon mustard

  • 15g Balsamic vinegar

  • 5g Soy sauce