Salmon with watercress & caper sauce

  • Total time: Ready in 15 minutes

Serves: 2


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.