Yield: 4 servings

4 radishes, thinly sliced
1/3 cup red onion, thinly sliced
1/4 tsp salt
4 tsps lemon juice
1 tsp olive oil
Pinch unrefined sugar
4 cups watercress
4 salmon fillets, each 6 oz/170g
1/4 tsp pepper
1 tbsp vegetable oil
1/2 ripe avocado, thinly sliced
4 slices sourdough bread (ensure that this was made in a peanut-free facility)

1. In a colander, gently toss together the radishes, onion, half of the salt and allow to stand for 10 minutes. Drain the juices and press out as much liquid as possible. Add 2 tsps of the lemon juice and sugar and set aside.
2. In a separate bowl, whisk together the remaining lemon juice and olive oil. Pour over the watercress and toss again. Set aside.
3. Sprinkle the fish with the pepper and remaining salt. Heat the vegetable oil in a large pan over medium-high heat. When the oil is warm, add the fish and cook, turning once, until the fish flakes easily and is cooked through. This should take about 8 minutes in total, depending on the thickness of the fish.
4. Open the buns and divide the watercress mixture over the bread and add the salmon. Top the fish with the avocado and the radish mixture. Enjoy your omega and calcium-backed meal!

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