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Salmon With Pea And Watercress Puree

Diabetic.Foodie's picture
Ingredients
  Olive oil spray 1
  Spring onions 4 , thinly sliced
  Podded peas 175 Gram (Fresh / Frozen)
  Vegetable stock 300 Milliliter
  Watercress 85 Gram
  Low fat greek yogurt 2 Tablespoon
  Freshly ground black pepper To Taste
  Salmon steaks 350 Gram (2 Pieces, 175 Gram Each)
  Lemon wedges 4
Directions

Heat a non-stick saute pan and lightly spray with oil.
Add the spring onions and cook for a few minutes until softened, stirring occasionally.
Add the peas and stock to the pan, stirring to combine.
Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes.
Remove the paper and add the watercress, reserving a little for the garnish, then allow to cook for a further 2 minutes or until all the liquid has evaporated.
Place in a food processor with the yogurt and blend until nearly smooth - you still want a little texture.
Season with black pepper to taste.
Set aside.
Season the salmon fillets with black pepper and steam for 6 minutes; alternatively wrap them in foil and place in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes.
Place the salmon on the pea puree and garnish with the lemon wedges and reserved watercress.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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