Pan-fried salmon with watercress, croutons & capers
Prep:
10 mins
Cook:
20 mins
Wonderfully easy and absolutely delicious, this light healthy and fun dish is perfect for a gathering.
3 slices of crusty bread cut roughly into croutons
50g plain flour
Salt and pepper
1-2 tbsp olive oil
3x 240 skinless, boneless salmon fillets, rinsed
A few sprigs rosemary
200g watercress, washed and thick stalks removed
2 tbsp capers in brine, drained
Squeeze lemon juice
Preheat the oven to 190°C / 375°F / Gas mark 5.
Line 2 baking trays with greaseproof paper and set one aside.
Using one of the two trays place the prepared crusty bread evenly and drizzle with olive oil.
Bake for 10 minutes.
Pour the flour, salt and pepper onto a large plate and mix well.
Drag the salmon through the flour and seasoning until well coated.
Using a non-stick pan, add 1 tablespoon of olive oil and fry the salmon portions for 1 min on each side until lightly golden.
Transfer to the prepared baking tray, sprinkle with rosemary leaves and cook in the oven for 8-10 mins.
Test the fish to see if it is cooked by pushing a thin sharp knife into the top of it.
If the fish is resistant, then it is not fully cooked and will need further cooking.
When it’s 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 croutons and capers over each salmon fillet and serve with the watercress.
Serves
6
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Entertaining
Level of Difficulty
Easy
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