Salmon With Pea And Watercress Purée -

Salmon With Pea And Watercress Purée

Steaming is one of the best ways to cook as the food retains more nutrients, but it is perceived as boring. This should change your mind. Most of the fat here is unsaturated.

Ingredients

Olive-oil spray
4 spring onions, thinly sliced
175g (6oz) podded peas (fresh or frozen)
300ml (10fl oz) vegetable stock
85g (30z) watercress
2 tablespoons low-fat Greek yoghurt
Freshly ground black pepper
2 x 175g (6oz) salmon steaks
Lemon wedges
Steamed new potatoes, to serve

Details

Serves: 2

Method

Heat a non-stick sauté pan and lightly spray with oil. Add the spring onions and cook for a few minutes until softened, stirring occasionally. Add the peas and stock to the pan, stirring to combine. Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes. Remove the paper and add the watercress, reserving a little for the garnish, then allow to cook for a further 2 minutes or until all the liquid has evaporated. Place in a food processor with the yoghurt and blend until nearly smooth - you still want a little texture. Season with black pepper to taste. Set aside. Season the salmon fillets with black pepper and steam for 6 minutes; alternatively wrap them in foil and place in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes. Place the salmon on the pea purée and top the lemon wedges and reserved watercress. Serve with new potatoes.

Per serving:- 431 kcals, 23g fat, 5g saturated fat, 13g carbohydrate, 0.31g sodium

Related food category:

• Fish and Seafood