Name: Pan-fried salmon with watercress sauce
Total time: 20 min
Yield: Serves 2
Ingredients: 90g watercress; a handful dill; 100g crème fraîche; 1 lemon zested and juiced; tsp 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

A plate of salmon, new potatoes, broccoli and watercress sauce

90g watercress
a handful dill
100g crème fraîche
1 lemon
zested and juiced
tsp 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.