Serves : 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
- 4 salmon fillets
- 1 bunch of watercress
- 50g (2oz) butter
- 1 small onion, peeled and finely chopped
- 150ml (¼pt) orange juice
- 300ml (½pt) chicken stock
- 4tbsp double cream
- New potatoes
- 1tsp honey
- 2tbsp lemon juice
- 1tsp ground ginger
- 1tbsp plain flour
- Salt and freshly ground black pepper
Place the salmon fillets side by side in a shallow dish. Mix together the honey, lemon juice and ginger and spoon over the salmon. Set aside while you prepare the sauce.
To make the sauce, remove any tough stalks from the watercress and discard. Roughly chop the rest of the watercress.
Heat the butter in a pan and fry the onion over a low heat until softened but not browned. Mix the flour with the orange juice until smooth, pour into the pan and add the stock and bring to the boil, stirring constantly. Simmer for 5 minutes, stir in the watercress and remove from the heat.
Blend in a food processor or liquidiser until smooth. Return to the pan, stir in the cream and season with salt and pepper. Reheat gently until hot.
Lift the salmon steaks from the dish and grill or barbecue over a medium heat for about 5 minutes or until the salmon is cooked, basting from time to time with any juices left in the dish.
Serve the watercress sauce with the salmon and accompany with new potatoes.