1 Peel the shallot and finely dice. Rinse in a fine sieve with boiling water.
2 Peel the kohlrabi, rinse and dry fennel and cut both into small cubes.
3 Rinse watercress and shake dry, then remove tough stems if desired.
4 Rinse salmon steaks, pat dry and season with pepper.
5 Heat 2 teaspoons oil in a non-stick pan. Add salmon steaks, season lightly with salt and cook for 3-4 minutes on each side.
6 Stir together vinegar, mustard, honey and remaining oil in a small bowl. Mix kohlrabi, fennel, shallot and watercress with the sauce. Serve with the salmon steaks.