A heavenly combination of watercress butter and watercress mash underneath a perfectly grilled salmon fillet.
For the Watercress Butter:
In a bowl mix together the watercress, butter, shallot and mustard with a fork.
Season well with freshly ground black pepper.
For the Grilled, Buttery Salmon:
Pre-heat the oven to 220°C/gas 8
Slice the skin away from the salmon fillet leaving 2.5cm still attached to form a flap
Press a layer of the watercress butter between the skin and the flesh of the salmon.
Add the oil to a pre-heated frying pan.
Place the salmon fillets in the pan skin side down and cook for 2 minutes.
Turn over and place in the oven for 3 to 4 minutes.
For the Watercress Mash:
Place the potatoes in a large pan, cover with cold water and season with salt.
Cover and bring to the boil, simmer for 10-15 minutes or until tender.
Drain, return to the pan then tip in the chopped watercress and re-cover. Leave to stand for 1-2 minutes or until the watercress has wilted.
Mash the potatoes and watercress then add the yoghurt.
Fluff up with a fork, add the nutmeg and season to taste with ground black pepper.
Heap the watercress mash in the centre of the plate and top with the salmon.
Spoon the pan juices around and garnish with a sprig of watercress and a wedge of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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