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Pan-fried plum, salmon and watercress salad
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25g unsalted butter
2 tbsp caster sugar
4 plums, cut into thick wedges
2 x 100g packs hot smoked salmon flakes
3 salad onions, thinly sliced
80g roasted pecan nuts, roughly chopped
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1. Put the butter, sugar, 1 tbsp water and a pinch of salt into a large non-stick pan over a medium-high heat. Add the plum wedges and fry for 5-8 minutes, stirring frequently, until the butter and sugar have caramelised and the plums are tender but still holding their shape. Remove from the heat.
2. To serve, toss together the salmon flakes, watercress, salad onions, pecan nuts, olive oil and balsamic vinegar. Arrange on a serving dish or individual plates with the pan-fried plums and their juices drizzled over. Serve straight away.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jul 25 17:04:11 BST 2019.