Love watercress Recipe 2
Its time for our second recipe for Love Watercress which is Sicilian Salmon with watercress, courgette and pea salad. This is a lovely evening meal for two.
Sicilian Salmon with watercress, courgette and pea salad
2 salmon fillets, skinless and boneless
Zest of 1 lemon and juice of half
1 tsp dried chilli flakes
1 tsp smoked paprika
1 clove garlic, finely minced
Juice of the other half lemon from the salmon
½ tbsp white wine vinegar
2tbsp olive oil
30g watercress + a few extra leaves for serving
1 large courgette (if you can get yellow courgette it will add a nice contrast in colour to the salad)
Preheat the oven to 180c
In a large bowl mix together all the salad dressing ingredients, check the seasoning and adjust if needed, put to one side.
Boil the peas on the hob for five minutes then drain and place in ice cold water to refresh them. Use a vegetable peeler to peel long strips from the courgette. Then using a griddle pan, on a high heat, make char marks on each side of the courgette strips. You don’t need any oil to on the courgette to cook it. Leave them to one side to cool.
On a baking tray place the salmon. Sprinkle over the paprika, chilli flakes, lemon zest and a good sprinkling of salt and pepper. Then drizzle the salmon with a good amount of olive oil and the juice from the lemon. Roll the salmon around in the mixture to combine and ensure it is well coated. Place in the preheated oven for 10 minutes to cook.
When then salmon is nearly ready mix the courgette, drained peas and watercress through the dressing and serve on plates. When the salmon is ready serve on top of the salad. Roll the few extra watercress leaves together and finely slice and sprinkle over the salmon to finish.