Calories: 440 Preparation: 15 mins Cooking: 10 mins Serves: 4
4 salmon fillets
Grated zest and juice of 1 lemon
2 large sprigs dill
½ tbsp mixed peppercorns
For the sauce:
2 x 85g/3oz packs watercress
1 x 200g/8oz carton creme fraiche
Salt and pepper
Place the fillets into a large flat pan with the lemon zest and juice, dill and peppercorns. Barely cover with water and bring slowly to the boil. Turn off the heat and allow the salmon to go cold in the liquid.
Liquidise one pack of the watercress with the creme fraiche and chives and season to taste. Lift out the salmon and serve with the sauce, new potatoes and a watercress salad.
Fat: 33g Saturated Fat: 13g Carbohydrate: 3g Protein: 34g Fibre: 1g Salt: 0.6g