Salmon with Watercress Cream

Salmon with Watercress Cream Serves 4 Prep: 5 mins Cook: 20 mins Once a luxurious and expensive treat, salmon is now widely available at an affordable price as a result of fish farming. However, if you have the chance to buy wild salmon, do so, as it has an incomparable flavor and a finer texture. Ingredients 1 1/4icups sour cream 2 tbsp chopped fresh dill 2 tbsp unsalted butter 1 tbsp corn oil 4 salmon fillets, about 6 oz/175 g each, skinned 1 garlic clove, finely chopped generous 1/2 cup dry white wine 1 bunch of watercress, finely chopped salt and pepper Steps 1) Pour the sour cream into a large, heavy-bottom pan and heat gently to simmering point. Remove the pan from the heat, stir in the dill, and set aside. 2)Melt the butter with the corn oil in a heavy-bottom skillet. Add the salmon fillets and cook over medium heat for 4-5 minutes on each side, or until cooked through. Remove the fish from the skillet, cover, and keep warm. 3) Add the garlic to the skillet and cook, stirring, for 1 minute. Pour in the white wine, bring to a boil and cook until reduced. Stir the sour cream mixture into the skillet and cook for 2-3 minutes, or until thickened. 4) Stir in the watercress and cook until just wilted. Season to taste with salt and pepper. Place the salmon fillets on warmed serving plates, spoon the watercress sauce over them, and serve immediately. Nutritional Information Calories .............. 535 Protein .............. 35g Carbohydrate .......... 4g Sugars ............... 0g Fat ................. .40g Saturates ............. .15g Variation If watercress is unavailable, then replace with the same amount of arugula or baby spinach leaves. Cook’s Tip Fresh dill goes particularly well with fish, especially salmon, as it has a delicate aniseed flavor. It cannot withstand high temperatures, so is best used at the end of cooking or as a garnish