Watercress Salad with Asparagus, Poached Salmon and Eggs

Ingredients

• 3 organic limes
• Salt
• Pepper
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 480 g salmon fillet (4 fillets of 120 g each)
• 4 eggs
• 500 g Green Asparagus
• 60 g watercress
• 150 g Yogurt (3.5% fat)
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse limes under hot water, slice one lime into rounds and bring about 400 ml salted water with pepper and coriander to a boil, then reduce heat. Rinse salmon fillets, place them in the broth and poach for 10–15 minutes over low heat (about 80 °C). Remove, drain and let cool.

2. 2.

   Meanwhile cook eggs for 8–10 minutes; then shock in cold water. Wash asparagus, trim woody ends and peel the lower third of each stalk. Boil asparagus in salted water for 6–8 minutes; remove, shock and drain. Rinse and dry watercress.

3. 3.

   Spread half the watercress on a deep plate. Break salmon fillets into pieces and arrange on top. Cut asparagus into larger chunks and scatter over the salmon. Peel eggs, cut into strips and place on the salmon pieces. Sprinkle remaining watercress over everything, lightly salt and grind pepper.

4. 4.

   Grate the zest of the second lime finely and sprinkle over the salad; squeeze its juice and drizzle half of it over the dish. Halve the remaining lime and add as garnish.

5. 5.

   For the dressing whisk yogurt with olive oil and the remaining lime juice, season with salt and pepper, then serve with the salad.