Method

• 1.
  To make pickles, place vinegar, sugar, ¾ cup (180ml) water, peppercorns, fennel seeds and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
• 2.
  Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
• 3.
  In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook 2-3 minutes or until skin is crisp. Turn, and cook 2 minutes or until just cooked through.

• 4.
  Drain the pickled vegetables and place in a bowl with watercress, buckwheat and remaining olive oil. Toss to combine.
• 5.
  Divide salmon among plates and top with vegetable salad to serve.