Poached Salmon with New Potatoes, Asparagus and Watercress Sauce
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Ingredients
- 4 salmon fillets
- 500 g new potatoes
- 200 g asparagus spears, trimmed and cut into thirds
- 60 g watercress
- 100 g soured cream
- 1 lemon
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 31.4 g
- Carbohydrate
- 21.6 g
- of which sugars
- 4 g
- Fat
- 22.8 g
- of which saturates
- 7.1 g
- Fibre
- 4.3 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Meanwhile, poach the salmon fillets in a wide pan of gently simmering water for 8-10 minutes until just cooked through.
- 3
Steam or boil the asparagus for 3-4 minutes until just tender.
- 4
Blitz the watercress with the soured cream and a squeeze of lemon juice until smooth to make the sauce.
- 5
Lift out the salmon carefully.
- 6
Serve the salmon with the new potatoes and asparagus, with the watercress sauce spooned over.
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