Name: Grilled salmon with watercress & caper mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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

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Ingredients

Potato(es), Raw

800 g, peeled and cut into chunks

Salmon, grilled

500 g, 4 x 125g fillets

Lemon(s)

1 medium, finely grated zest and juice of

Watercress

50 g, stalks removed

Capers, in Brine

2 tablespoons, in vinegar, rinsed and drained

Skimmed Milk

2 tablespoons

Medium fat soft cheese

50 g

Salt

1 pinch, and black pepper, freshly ground

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 & caper mash

Ingredients

Instructions

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