Poached Salmon with Watercress Sauce

Calories: 611 Preparation: 5 mins Cooking: 15 mins Serves: 4
Poached Salmon with Watercress Sauce


  • 4 skin on salmon fillets, each about 125g
  • 100g watercress, roughly chopped
  • 60ml dry white wine
  • zest and juice 1/2 lemon
  • salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 300ml/1/2pt double cream
  • 1/2 tsp freshly grated nutmeg


Place the salmon fillets skin side down in a medium frying pan. Scatter over the lemon zest and season to taste. Pour over the wine and 100ml water, and then bring to the boil. Cover with a lid or baking tray and simmer gently for 8 mins or until the salmon is opaque in the centre when tested with a fork.

Transfer the salmon to a warm plate; reserve the cooking juices; keep warm.

Whilst the salmon cooks, place the shallot and cream in a medium pan, bring to the boil, then reduce the heat and simmer for about 5 mins or until the cream has reduced by half.

Add the fish cooking juices to the pan and then the watercress leaves. Stir until the leaves have all wilted.

Whizz the sauce with a stick blender until smooth or whizz in a blender. Taste the sauce – adjust the seasoning and add lemon juice and nutmeg to your taste. Serve the salmon and sauce simply with boiled new potatoes and watercress salad.

Fat: 54g Saturated Fat: 25.4g Carbohydrate: 2g Protein: 27g Fibre: 0.4g Salt: 0.22g