Cut the polenta into approximately 1.5cm
cubes, toss in flour and fry in a little oil
until slightly coloured. Keep warm.
Heat oven to 190C/170C fan/gas 5.
Heat the remaining oil in a non-stick pan
and fry the salmon portions for 1 min on
each side until lightly golden, then
transfer to a non-stick baking tray and
cook in the oven for 8-10 mins. Test the
fish to see if it is cooked by pushing a
cocktail stick into the top of it. If the fish
offers resistance, then it is not fully
cooked and will need further cooking.
When cooked, remove from the oven
and set to one side.
Dress the watercress with a little olive
oil and a few drops of lemon juice.
Scatter the polenta croutons and capers
over each salmon fillet and serve with