Crispy skin salmon with watercress and creamy mustard dressing

60ml Mount Zero Frantoio extra virgin olive oil

20ml white wine vinegar

20ml spring water

1 tbsp Dijon mustard

½ tsp Mount Zero Pink Lake salt

Place the ingredients into a container and whisk until thick and creamy.

20ml Mount Zero Frantoio extra virgin olive oil

2 x 120g skin-on salmon portions

Mount Zero Pink Lake salt to taste

Cracked black pepper to taste

2 cups watercress

Place the olive oil into a heated frypan and add the salmon, skin side down. Season with salt and pepper and allow the skin to turn crisp and golden before turning once. When cooked to your liking, place the salmon onto a plate, top with some watercress and finish with the dressing and a little extra cracked black pepper.