Comments Off on Seared Salmon with Watercress Sauce

Servings 4
Calories 515 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 600 g piece middle fillet of salmon, skin on but scaled
  • vegetable oil
  • 4 medium shallots, very finely chopped
  • 50 ml sherry vinegar
  • 600 ml strong fish stock
  • pinch salt
  • pinch pepper
  • pinch sugar
  • 300 ml whipping cream
  • 100 g fresh watercress, roughly chopped

Instructions
 

  • Place the shallots, vinegar and fish stock into a pan and bring to the boil. Cook until well reduced, probably 10 minutes.
  • Heat a little oil in a non-stick frying pan and season the salmon well with salt and pepper.
  • Cook skin side up for 2-3 minutes, so the salmon takes a little colour.
  • Flip over and cook for a further 5-6 minutes, then remove from the heat and cover with foil and leave to rest for the same amount of time.
  • Meanwhile, add the cream to the stock and boil for a couple of minutes to thicken slightly.
  • Season with salt, pepper and a little sugar.
  • Remove from the heat, add the watercress and mix through just before serving.
  • Place the salmon onto a deep serving dish and spoon over the light watercress sauce.
  • Serve with a crusty baguette.
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Nutrition Facts
Seared Salmon with Watercress Sauce
Amount per Serving
Calories
515
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
167
mg
56
%
Sodium
 
578
mg
25
%
Potassium
 
1106
mg
32
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
36
g
72
%
Vitamin A
 
1967
IU
39
%
Vitamin C
 
13
mg
16
%
Calcium
 
153
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword salmon, watercress
Course Classic Main Courses, Main Course, Seafood
Cuisine Alaska Seafood, ITV This Morning, Spring, Summer
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