Photo of Grilled salmon with watercress & caper mash by WW

Grilled salmon with watercress & caper mash

1 - 15
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
A fab entertaining dish. The salmon pairs brilliantly with the flavoured mash.


Potato(es), Raw

800 g, peeled and cut into chunks

Salmon, grilled

500 g, 4 x 125g fillets


1 medium, finely grated zest and juice of


50 g, stalks removed

Capers, in Brine

2 tablespoons, in vinegar, rinsed and drained

Skimmed Milk

2 tablespoons

Medium fat soft cheese

50 g


1 pinch, and black pepper, freshly ground


  1. Cook the potatoes in lightly salted boiling water for 20-25 minutes, until tender.
  2. 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.
  3. 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.
  4. Serve the salmon with the mash, garnished with sprigs of watercress and lemon wedges.