Save to your scrapbook
Baked Salmon with Braised Veg and Watercress Crème Fraîche
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g new potatoes
2 x 500g Select Farm prime salmon fillets
1 tbsp olive oil
1 lemon, juice
6 essential Waitrose salad onions
4 essential Waitrose little gems, halved
350g frozen peas
100ml vegetable stock
200ml crème fraîche
½ x 100g pack watercress, chopped
½ x 15g pack tarragon, chopped
1 tbsp essential Waitrose hot horseradish sauce
1 tsp essential Waitrose English mustard
1. Preheat the oven to 220˚C, gas mark 7. Cook the new potatoes in boiling water for 20 minutes. Place the salmon fillets in a roasting dish, then drizzle over the olive oil and the juice of ½ lemon. Season and bake for 15 minutes.
2. Meanwhile, heat the butter until foaming in a large pan with a tightly fitting lid. Add the salad onions and cook for 2 minutes, then stir in the little gems and, after 4 minutes, add the peas and stock. Cover with a lid and cook for 5 minutes.
3. Mix the crème fraîche, watercress, tarragon, horseradish, mustard and remaining lemon juice in a bowl.
4. Serve the salmon with the new potatoes, braised veg and watercress crème fraîche.
Typical values per serving:
This recipe was first published in Sun May 01 16:09:00 BST 2011.
Average user rating