Five ingredient recipes

Grilled salmon, watercress and potato salad 

Try ground cumin instead of jerk seasoning, and This would work just as well with rainbow trout. The mustard and watercress give a gentle kick

  • 4
  • 10
  • 15
  • 600g white potatoes
  • 1 tbsp white wine vinegar
  • 300g salmon fillets with 1 tbsp olive oil
  • 85g pack watercress

For the vinaigrette

  • 1 tbsp wholegrain mustard
  • 1 shallot, peeled and finely chopped
  • 10g fresh dill, chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 5g fresh coriander, chopped
  1. Boil the potatoes until tender, about 10 minutes. Drain and place back in the warm pan to steam dry. Peel them, slice thickly then pour the white wine vinegar over and toss.
  2. Rub the salmon fillets with the oil, season then sear in a pan for about 2 minutes each side, until cooked through and the fish flakes easily with a fork. Set aside.
  3. Mix together all the ingredients for the vinaigrette, season well and mix with a fork until combined. To serve, place the watercress on a platter and spoon the potatoes over. Flake the fish into large chunks, scatter on top then pour the vinaigrette over.

Per serving: calories 310 (16%), sugar 1.4g (1.6%), fat 14.7g (21%), saturates 2.3g (11.5%), salt 0.3g (5%) of your guideline daily amount

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