Chargrilled salmon fillets with watercress, cucumber and herb salad
The mustardy bite in the leaves is the perfect partner to many ingredients and is fabulous with mild-flavoured salad leaves. Dainty watercress sandwiches are a staple of posh afternoon teas and the recipe for watercress soup is in the most respected cookbooks. It can be substituted for spinach in many recipes and is an excellent filling for omelets and pancakes.
Photo: Kate Geraghty
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- 3 unpeeled lebanese cucumbers
- 2 tsp of salt
- 1/4 cup light sour cream
- 2 tbsp extra virgin olive oil
- 2 tsp lemon juice,
- 1 tbsp chopped dill
- 1 tbsp torn mint leaves
- 2 tbsp snipped chives
- cracked black pepper
- 3 cups watercress sprigs
- 4 salmon fillets (about 230g each)
Halve 3 unpeeled lebanese cucumbers lengthwise and scoop out the seeds. Cut into 5mm thick slices on the diagonal. Toss with 2 tsp of salt and place in a colander for 10 minutes. Pat dry with paper towels.
Combine 1/4 cup light sour cream, 2 tbsp extra virgin olive oil, 2 tsp lemon juice, 1 tbsp chopped dill, 1 tbsp torn mint leaves, 2 tbsp snipped chives and some cracked black pepper in a large bowl. Add cucumbers and 3 cups watercress sprigs and toss gently to combine.
Brush 4 salmon fillets (about 230g each) with 1 tbsp extra virgin olive oil, salt and pepper and cook on a lightly oiled griddle pan over medium heat for 3-5 minutes each side or until cooked as desired.
Divide watercress and cucumber salad evenly between 4 plates and top with salmon and cheeks of fresh lime.
Serve with roasted jacket potatoes.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store