Salmon with watercress sauce & crushed potatoes

Salmon with watercress sauce & crushed potatoes

This delicious, slightly peppery watercress sauce is a classic accompaniment for salmon.

By , 21 September 2015
Salmon with watercress sauce & crushed potatoes
  • Ready in: 30 mins
  • Serves: 4
  • Price: £3.00 per serving
Nutritional Info
Each 410g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 2520KJ 602KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 615kJ/147kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Put in a pan and heat through, stirring, until warm, but don't let it boil.

  • Boil the green beans for 3-4 minutes until tender. Serve with the salmon, watercress sauce and crushed potatoes.