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    Salmon with watercress sauce

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    Salmon with watercress sauce

    • Total time: 20 minutes 20 minutes

    Serves: 1


    90g essential Waitrose Wild Alaskan Pink Salmon Fillet
    50g watercress
    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.

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