Preparation time: 10 minutess plus marinating
Cooking time: 10 minutes

100g watercress, roughly chopped
18 mint leaves
½ teaspoon salt
2 cloves garlic, crushed
2 green chillies, seeds removed
3 tbsp fresh lime juice
1 tbsp caster sugar
1 tbsp chopped fresh ginger
1 tbsp fish sauce (Nam Pla)
4 x 175g salmon fillets
Watercress Raiita:
200ml Greek yogurt
100g watercress finely chopped
1 small clove garlic, finely chopped salt and freshly ground black pepper to taste

Place the watercress, mint, salt, garlic and chillies in a food processor and whizz until finely chopped. Add the lime juice caster sugar, ginger and fish sauce and process to make a paste. Place the salmon in a glass dish or plate, spoon over the paste and toss until evenly coated. Cover and leave to marinate in the fridge, for at least 20 mins.

Whilst the salmon marinates, mix the yogurt, watercress and garlic together with seasoning to taste. Spoon into a bowl and chill until required.

Cook the salmon on a hot griddle or barbecue for 4-5mins on each side. Serve with the watercress raiita on the side.