Grilled salmon with watercress and caper mash Recipe

Total Time:

40min

Prep:

15min

Cook:

25min

Serves:

Difficulty:

Easy

Ingredients: 800 g Potato(es), Raw, peeled and cut into chunks

500 g Salmon, grilled, 4 x 125g fillets

1 medium Lemon(s), finely grated zest and juice of

50 g Watercress, stalks removed

2 tablespoons Capers, in Brine, in vinegar, rinsed and drained

2 tablespoons Skimmed Milk

50 g Medium fat soft cheese

1 pinch Salt, and black pepper, freshly ground

1 portion(s) Watercress, (a few sprigs) and lemon wedges, to garnish
Instructions: Cook the potatoes in lightly salted boiling water for 20-25 minutes, until tender.

When they have been cooking for 15 minutes, preheat the grill. Arrange the salmon fillets on the grill rack and sprinkle the lemon juice over them. Season with black pepper. Grill for 6-8 minutes, depending on the thickness of the fillets, until the fish is cooked. The flesh will be opaque and should flake easily.

Drain the potatoes thoroughly and let them stand for a few moments to dry. Mash with a potato masher, then beat in the lemon zest, watercress, capers, milk and soft cheese. Reheat for a few moments, stirring constantly, or else the potatoes will burn. Season.

Serve the salmon with the mash, garnished with sprigs of watercress and lemon wedges.

Grilled salmon with watercress and caper mash