Pan-fried salmon with watercress, polenta croutons & capers

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• susanweldon

  27 February 2011

  susanweldon rated and commented on this recipe

  

  This and the accompanying new potatoes with cornichons and cream make an incredibly easy, tasty and, surprisingly impressive in its simplicity, main course for a dinner party. I jettisoned the polenta croutons as they were completely tasteless and I didn't feel they added anything to the whole - the garden birds enjoyed them anyway!

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• Schadylady

  30 March 2011

  Schadylady rated and commented on this recipe

  

  I used a non-stick frying pan, so did not bother with the plain flour. I also added a tablespoon of finely grated parmesan and some black pepper to the polenta, and will add more parmesan next time, as it was not really detectable. Our skin-on salmon was also cooked completely in the same pan, saving washing up and energy. We also substituted home-made balsamic vinaigrette for the lemon juice and olive oil dressing, but the recipe was substantially the same as here. It was delicious, easy, quick and we will definitely do it again.

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• ally2607

  19 June 2011

  ally2607 rated this recipe

  

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• Belkey

  01 April 2012

  Belkey rated and commented on this recipe

  

  Lovely, really liked the polenta croutons - I made my own polenta and added black olives and parmesan to it.

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• Lynnee

  21 February 2013

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Ingredients

• 250g cooked polenta , either bought ready-made or made from the grain (follow pack instructions and allow it to cool and set on a tray)
• 50g plain flour
• 3 tbsp olive oil
• 6 boneless, skinless salmon fillets approx 140g/5oz each
• 200g watercress , washed and thick stalks removed
• 2 tbsp capers in brine, drained
• squeeze lemon juice

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy, Heart healthy

Ingredients

• 250g cooked polenta , either bought ready-made or made from the grain (follow pack instructions and allow it to cool and set on a tray)
• 50g plain flour
• 3 tbsp olive oil
• 6 boneless, skinless salmon fillets approx 140g/5oz each
• 200g watercress , washed and thick stalks removed
• 2 tbsp capers in brine, drained
• squeeze lemon juice

PER SERVING

367 kcalories, protein 31g, carbohydrate 13g, fat 22 g, saturated fat 4g, fibre 2g, sugar 1g, salt 0.66 g

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