Pan-fried salmon with watercress sauce

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

Method

• Step 1

  Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive 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.

  Step 2

  Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower 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 another minute, adding the capers and removing from the heat to rest for a minute.

  Step 3

  Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.

Nutritional data

• kcals 707
• fat 60.9g
• saturates 21.4g
• carbs 1.6g
• sugars 1.4g
• fibre 1.7g
• protein 37.2g
• salt 0.6g