Salmon & Watercress Sauce
Ingredients
- 30 ml of water
- 2 salmon fillets
- 2 shallots or small onions – sliced in rings
- 160g fresh watercress – chop half of this roughly including stalks
- 200 ml chicken/vegetable stock
- 1 tbsp low fat quark or low/0% fat yoghurt
- Vegetables e.g. Broccoli, carrots, sugar snap peas – steamed
- Rice or baked potato
Method
- Heat the water in a pan and add the chopped shallot and cook gently until soft.
- Add half of the watercress and cook for about 2 minutes.
- Add the stock (reserving 30 ml for salmon) and then cook gently for about 1 minute. Remove from heat.
- Add the quark or yoghurt and blend until smooth.
- Oven bake the salmon (on a lined baking tray at 180ºC, drizzled with a little vegetable stock, a squeeze of lemon & seasoning – for about 20 minutes – depending on size of fillet).
- Serve the salmon with the sauce poured over. Place the remaining watercress on the side and add plenty of steamed vegetables, rice or baked potato.
- Serves 2 – keep the remaining portion for a meal within the next 2 days. Great as a packed lunch option. Serve with salad.
- Sauce amount is generous so you can keep it in the fridge for the following day once it has cooled.