Salmon with watercress sauce

Try the watercress sauce over roasted chicken breasts if you prefer; you can also double up this recipe for four.

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

METHOD

1. 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.
2. 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.
3. 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.

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