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Quick salmon with watercress sauce

Name: Quick salmon with watercress sauce
Prep time: 10 min
Total time: 10 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 10g butter; 1 tbsp olive oil; 2 salmon fillets with skin; 80g watercress; 150ml low-fat crème fraîche; A squeeze of lemon juice; Extra watercress to serve; Extra lemon to cut into wedges; Cooked basmati and wild rice, to serve

Published: 31 Aug 08
Updated: 18 Mar 24

All you need is 10 minutes to bring this fresh and simple salmon recipe to your table. Replace with chicken breasts for those who don’t want to skimp on the meat.

Easy
September 2008

Test kitchen approved

Serves 2
Hands on time 10 mins

All you need is 10 minutes to bring this fresh and simple salmon recipe to your table. Replace with chicken breasts for those who don’t want to skimp on the meat.

Gluten-free recipes

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Ingredients

10g butter
1 tbsp olive oil
2 salmon fillets with skin
80g watercress
150ml low-fat crème fraîche
A squeeze of lemon juice
Extra watercress to serve
Extra lemon to cut into wedges
Cooked basmati and wild rice, to serve

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Method

Melt the butter with the olive oil in a wide frying pan over a medium-high heat. Add the salmon fillets with skin, seasoned, skin-side down and cook for 3 minutes each side or until golden and just cooked through. Set aside on a plate.
Meanwhile, snip off watercress and blend with the low-fat crème fraîche and a squeeze of lemon juice in a food processor, until smooth. Season to taste and add a splash of cold water to thin to a sauce consistency.
Divide the salmon between the plates and garnish with the remaining watercress and serve with the watercress sauce to spoon onto the salmon. Cut the remaining lemon into wedges to squeeze over and serve with cooked basmati and wild rice.