Recipes
Salmon with watercress sauce & crushed potatoes
This delicious, slightly peppery watercress sauce is a classic accompaniment for salmon.
This delicious, slightly peppery watercress sauce is a classic accompaniment for salmon.
(90 votes)
Cook: 30 Mins
Serves: 4
Price: £3.00 per serving
Nutritional Information
Each 410g serving contains
Energy
2522kj
602kcal
2522kj
602kcal
30%
Fat
40g
40g
High
58%
58%
Saturates
18g
18g
Med
87%
87%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
0.37g
0.37g
Med
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
615kj/147kcal
Typical energy values per 100g:
615kj/147kcal
Ingredients
30g butter, plus extra for greasing
2x280g packs Asda Salmon Fillets
500g new potatoes
1 tbsp olive oil
2 tbsp chopped chives
2 tbsp chopped parsley
85g pack watercress
150g crème fraîche
4 tbsp milk
240g pack Asda Green Beans, trimmed
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish large enough to hold the salmon fillets in one layer. Put in the fish, skin side down, and dot with 15g of the butter. Add 3 tbsp water. Cover with foil and bake for 12-15 minutes or until the salmon flakes easily. Keep warm.
2
Meanwhile, boil the new potatoes until tender. Drain and return to the pan. Add the oil and remaining butter and crush the potatoes with a fork to break them up slightly, but don't mash. Stir in the chopped chives and parsley.
3
To make the watercress sauce, use a hand-held blender or processor to whizz the watercress, crème fraîche and milk together until the leaves are finely chopped. Season.
4
Put in a pan and heat through, stirring, until warm, but don't let it boil.
5
Boil the green beans for 3-4 minutes until tender. Serve with the salmon, watercress sauce and crushed potatoes.