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Salmon with watercress & caper sauce
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280g pack Waitrose 2 Boneless Scottish Salmon Fillets
100g bag watercress
1 tbsp capers, drained
1 tbsp low fat mayonnaise
2 tbsp chilli infused olive oil
1 tbsp white wine vinegar
1. Poach the salmon in boiling water for 5 minutes until just cooked through.
2. Meanwhile, place the remaining ingredients in a food processor with 1 tbsp water and blitz until smooth. Season to taste and spoon over the salmon. Serve with boiled salad potatoes.
Typical values per serving:
This recipe was first published in October 2015.