Pan Fried Salmon With Watercress Sauce
- Womenscorner Desk
- October 17, 2020
Ingredients :
- watercress 90g
- dill a handful
- crème fraîche 100g
- lemon 1, zested and juiced
- black peppercorns ground to make ½ tsp
- olive oil 2 tbsp
- sunflower oil
- salmon 2 skin-on fillets
- unsalted butter a knob
- capers 1 tbsp, drained
- boiled new potatoes to serve
- steamed green veg (such as longstemmed broccoli) to serve
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Method : Put the watercress, most of the dill, all the crème fraîche, juice and zest, black pepper, vegetable 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. Heat a non-stick frypan over a mediumhigh heat. Coat the salmon fillets with a touch sunflower-seed 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 an additional minute, adding the capers and removing from the warmth to rest for a moment. Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you wish .
