Recipes

A recipe from www.watercress.co.uk, pairing salmon - not farmed - with fresh peppery watercress with Thai flavours.

Serving 4

    100g watercress, roughly chopped
    18 mint leaves
    ½ teaspoon salt
    2 cloves garlic, crushed
    2 green chillies, seeds removed
    3 tbsp fresh lime juice
    1 tbsp caster sugar
    1 tbsp chopped fresh ginger
    1 tbsp fish sauce (Nam Pla)
    4 x 175g salmon fillets

Watercress raiita:

    200ml Greek yogurt
    100g watercress finely chopped
    1 small clove garlic, finely chopped
    salt and freshly ground black pepper

Method

Place the watercress, mint, salt, garlic and chillies in a food processor and whizz until finely chopped. Add the lime juice, caster sugar, ginger and fish sauce and process to make a paste.

Place the salmon in a glass dish or plate, spoon over the paste and toss until evenly coated. Cover and leave to marinate in the fridge, for at least 20 mins.

Whilst the salmon cooks, mix the yogurt, watercress and garlic together with seasoning to taste. Spoon into a bowl and chill until required.

Cook the salmon on a hot griddle or barbecue for 4-5mins on each side.

Serve with the watercress raita on the side.