Pan-fried salmon with watercress sauce
Served with crushed new potatoes and roasted cherry tomatoes on the vine
Prep time: 20 minutes Cooking time: 30 minutes Serves: 2
Ingredients
2 x salmon fillets, skin on
250g new potatoes
125g trimmed green beans
Olive oil
2 tbsp chopped chives
1 tsp lemon zest
8 vine cherry tomatoes
Salt and pepper
For the sauce:
1 tbsp butter
2 small shallots, finely diced
75ml dry white wine
100ml vegetable stock
1 bay leaf
50ml double cream
50g watercress, roughly chopped
Method
First place your new potatoes in a pan of cold salted water. Bring to the boil and simmer for around 20 minutes, or until the potatoes are cooked through. Remove from the heat and drain.
Pre-heat the oven to 180ᵒC. Place a large frying pan over a high heat and add in a splash of oil. While the pan heats, check that your salmon fillets have been descaled, if not you can scrape the scales off the skin using a knife. Prepare your salmon fillets by patting them dry and seasoning well with salt and pepper.
Once the oil is very hot, place the salmon fillets into the pan, skin side down. Reduce the heat to medium and cook for 2 minutes, or until skin is golden and crisp. Turn the fillets carefully and cook on all sides for 10 minute to colour. Transfer the salmon to a baking tray and place into the pre-heated oven for 5-10 minutes, depending on how well done you like you salmon, keeping the frying pan to once side. Once the salmon is cooked, remove from the oven and allow to rest for a few minutes before serving.
Place the cherry tomatoes on a baking try, drizzle with olive oil and season with salt and pepper. Put the tray into the oven for around 15 minutes, or until the tomatoes are soft and cooked through.
Make your sauce by placing the salmon frying pan back on to a medium heat. Add in the butter, then once is starts to foam add in the diced shallots along with a pinch of salt. Fry gently for a few minutes, or until shallots are soft and translucent, then pour in the white wine. Reduce the wine by half, then add in the vegetable stock and bring to a simmer. Stir in the watercress and cook for 30 seconds only before removing from the heat.
Pour the watercress mixture into the bowl of a blender or food processor and blend on high speed. Add in the cream and blend again, then taste and add salt if necessary.
Take your cooked new potatoes and tip them back into the dry saucepan. Add in a tablespoon of olive oil along with the chives and some salt and pepper, then take a potato masher and crush the potatoes together. Cover to keep warm until serving.
Finally cook your green beans in salted boiling water for 3 minutes. Drain thoroughly. Serve your crushed new potatoes, green beans, roasted tomatoes and salmon, then pour over a generous amount of flavourful watercress sauce. Bon appetit!