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Salmon with watercress sauce
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90g essential Waitrose Wild Alaskan Pink Salmon Fillet
¼ essential Waitrose Cucumber, grated
3 tbsp essential Waitrose Half Fat Soured Cream
1 x 180g sachet frozen essential Waitrose Basmati Rice (or 200g cooked rice)
1. Preheat the oven to 200ºC, gas mark 6. Place the salmon in a small roasting tin and bake for 15-20 minutes.
2. Meanwhile, chop three quarters of the watercress, and in a bowl mix it with the cucumber and soured cream. Season to taste.
3. Cook the rice according to pack instructions. Place on a plate, top with the remaining whole watercress and place the salmon on top. Spoon over the sauce and serve.
Typical values per serving:
This recipe was first published in August 2013.