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Try our salmon with watercress sauce then check out our healthy fish cakes, healthy salmon pasta and more salmon recipes.

Ingredients

  • 90g watercress
  • a handful dill,
  • 100g crème fraîche
  • 1 lemon, zested and juiced
  • black peppercorns, ground to make ½ tsp
  • 2 tbsp olive oil
  • sunflower oil
  • 2 skin-on fillets salmon
  • a knob unsalted butter
  • 1 tbsp capers, drained
  • boiled new potatoes, to serve
  • steamed green veg (such as longstemmed broccoli), to serve

Method

  • STEP 1

    Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon.

  • STEP 2

    Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute.

  • STEP 3

    Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.

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