Salmon with watercress sauce

Salmon with watercress sauce

By
From
Superfoods
Serves
1
Cooking time
20 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
1 salmon fillet, about 120g
a squeeze lemon
sea salt flakes
freshly ground black pepper
1 tablespoon unsalted butter
1 shallot, finely chopped
70g watercress
120ml chicken, fish or vegetable stock
1 tablespoon creme fraiche

Method

  1. Preheat the oven to 180°C. Place the salmon in a baking tray, squeeze over the lemon and season. Cover tightly with foil and roast for 15 minutes. Melt the butter in a pan and fry the shallot until soft. Chop half the watercress (including stalks) and add. Stir-fry for 2 minutes, then add the stock. Cook for 1 minute, stir in the crème fraîche and season. Cool slightly, blitz in a blender until smooth, then pass through a sieve if desired. Add salt and pepper to taste before warming through. Remove the tough stalks from the remaining watercress and place the leaves on a plate. Top with the salmon and sauce.

Contains

  • Vitamins A, B-group, C, D & K, selenium, omega-3 fatty acids, flavonoids

Potential benefits

  • protects against cardiovascular disease

    rheumatoid arthritis, osteoporosis

    Alzheimer’s disease, cell damage & cancer

    supports joint & eye health & the immune system

    anti-inflammatory
Tags:
healthy
diet
clean eating
good for you
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