A heavenly combination of watercress butter and watercress mash underneath a perfectly grilled salmon fillet.


  • 4 125g (5oz) salmon fillets, skin on

  • 1 tbsp olive oil

  • For the Watercress butter

  • 85g (3oz) watercress, finely chopped

  • 75g (3oz) unsalted butter, softened

  • 1 shallot, finely chopped

  • 1tsp English mustard

  • For the Watercress Mash

  • 675g (1½lb) old potatoes, peeled and chopped into large chunks

  • 170g (6oz) watercress, roughly chopped

  • 90ml (3floz) 0% fat greek yoghurt or milk

  • pinch grated nutmeg

  • salt and black pepper


  • For the Watercress Butter:

  • 1.

    In a bowl mix together the watercress, butter, shallot and mustard with a fork.

  • 2.

    Season well with freshly ground black pepper.

  • For the Grilled, Buttery Salmon:

  • 1.

    Pre-heat the oven to 220°C/gas 8

  • 2.

    Slice the skin away from the salmon fillet leaving 2.5cm still attached to form a flap

  • 3.

    Press a layer of the watercress butter between the skin and the flesh of the salmon.

  • 4.

    Add the oil to a pre-heated frying pan.

  • 5.

    Place the salmon fillets in the pan skin side down and cook for 2 minutes.

  • 6.

    Turn over and place in the oven for 3 to 4 minutes.

  • For the Watercress Mash:

  • 1.

    Place the potatoes in a large pan, cover with cold water and season with salt.

  • 2.

    Cover and bring to the boil, simmer for 10-15 minutes or until tender.

  • 3.

    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.

  • 4.

    Mash the potatoes and watercress then add the yoghurt.

  • 5.

    Fluff up with a fork, add the nutmeg and season to taste with ground black pepper.

  • To Serve:

  • 1.

    Heap the watercress mash in the centre of the plate and top with the salmon.

  • 2.

    Spoon the pan juices around and garnish with a sprig of watercress and a wedge of lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1165kj
  • Fat Total 73g
  • Saturated Fat 23g
  • Protein 88g
  • Carbohydrate 35g
  • Sugar 3g
  • Sodium 1619mg

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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