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.
