Baked Salmon with Watercress Sauce
Baked Salmon with Watercress Sauce is a delicious way to enjoy a healthy portion of oily fish and this recipe is easy to prepare in advance and refrigerate so you can cook it quickly later in the day.
Serves 4
Per serving: 375 calories, 16.7g fat (excluding accompaniments)
Protein: 27g
Carbohydrate: 29g
Fibre: 6.9g
Prep time: 15 mins
Cook time: 15 mins
Ingredients
4 x 100g salmon steaks
320g carrots, grated
320g celery, grated
320g courgettes, grated
2 large red peppers, deseeded and finely sliced
1 garlic clove, crushed
1 tsp lemongrass paste
1 tsp ground coriander
1 small red chilli, sliced
6 basil leaves, finely chopped
2 tbsps runny honey
salt and freshly ground black pepper
160g mixed salad leaves to serve
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Preheat a non-stick wok.
- Mix together the vegetables and spices in a bowl, then add to the hot pan and cook for 2–3 minutes to soften. Divide the mixture between 4 pieces of parchment paper and place a salmon steak on top of each. Season with salt and black pepper, sprinkle with the basil and drizzle with the honey.
- Bring the edges of the paper together and fold to create a parcel. Bake in the oven for 8–10 minutes until just cooked.
- Meanwhile, make the sauce. Wilt the watercress in a saucepan with the vegetable stock. Pour into a liquidiser and add the Philadelphia. Blend until smooth, then return to the saucepan to reheat (do not boil).
- Remove the parcels from the oven, transfer to serving plates, open them out and top with the sauce. Serve with a tossed mixed salad.