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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

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• 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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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

Preperation 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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