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Baked Salmon with Braised Veg and Watercress Crème Fraîche
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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 May 2011.
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