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Recipe by olive magazine

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1. Bring a shallow pan of water to a simmer. Drop in the salmon, put a lid on the pan and cook for 5-6 minutes.
2. Put all the other ingredients in a small food processor and whizz until smooth (if it's too thick, add a splash of water). Lift the salmon up and drain. Serve the salmon with potatoes, watercress and the sauce.

Per serving (excluding potatoes and watercress)

362 kcalories, protein 29g, carbohydrate 1g, fat 26.9 g, saturated fat 4.6g, fibre 0.3g, salt 0.55 g

Latest comments and suggestions

• Libbers

  29 April 2008

  Libbers rated and commented on this recipe

  

  Gorgeous! I added the juice of a lemon, some capers and the tarragon and parsley stalks to the water to give it a bit more flavour. The sauce is lovely - I love mustard so used 2 heaped teaspoons and got the desired "punch in the nose" effect! And all ready in 20 minutes. Doesn't get better than that!

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• Chefdon!

  27 June 2008

  Chefdon! rated this recipe

  

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• liz30

  21 July 2008

  liz30 commented on this recipe

  This was lovely! My husband made it for me and it was lovely and light and fresh tasting. He accidentally forgot to add the oil to the sauce, but it was really delicious anyway and probably healthier that way! We also had spinach instead of watercress, which worked well.

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• Loubob

  28 July 2008

  Loubob rated and commented on this recipe

  

  The salmon stays deliciously moist by being poached - a bayleaf added to the water can add flavour. The sauce is beautifully piquant and cuts through the richness of the salmon perfectly. We too used spinach instead of watercress, although would be eager to try watercress next time.

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• Sesh

  07 October 2008

  Sesh rated and commented on this recipe

  

  Both my wife and I really enjoyed this recipe.The salmon stayed moist and was complemented by the sauce which is very fresh in taste.We served ours with some spinach and asparagus.All in all a very quick and enjoyable meal.

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• Hingy

  31 July 2009

  Hingy rated and commented on this recipe

  

  A firm favourite of ours. It is quick and easy, giving reliable professional looking and importantly tasting results each time. The fish is beautifully moist having been poached. Capers sound like a good idea to me. My mum is an awesome cook and even took the recipe home for when guests were coming - so it must be good!

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• markinessex

  01 August 2009

  markinessex rated and commented on this recipe

  

  Made this last night. The herb and mustard sauce was wonderful, and so simple to make. Served this with homegrown beans and carrots. Will make this again, as it is so simple to make.

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• Ferial

  05 September 2009

  Ferial commented on this recipe

  I used fresh basil instead of tarragon and added capers to the sauce as well as putting bay leaves in the poaching water, as suggested by Libbers. It was delicious and voted a real success by the family.

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• Ferial

  05 September 2009

  Ferial rated and commented on this recipe

  

  Forgot to mention that I rate this one as 10 star, never mind 5!

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• Maggiemoo

  28 October 2009

  Maggiemoo rated and commented on this recipe

  

  Loved this sauce. I think Id use it on a salad also as it very tasty. I served this with mixed vegetables. I used basil instead of tarragon. Yum.

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Ingredients

• 2 skinless salmon fillets
• 2 tbsp tarragon , chopped
• 2 tbsp flat-leaf parsley , chopped
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• watercress and new potatoes, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 skinless salmon fillets
• 2 tbsp tarragon , chopped
• 2 tbsp flat-leaf parsley , chopped
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• watercress and new potatoes, to serve

Per serving (excluding potatoes and watercress)

362 kcalories, protein 29g, carbohydrate 1g, fat 26.9 g, saturated fat 4.6g, fibre 0.3g, salt 0.55 g

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