Seared salmon with sweet and sour tomatoes and wilted watercress Recipe

Seared salmon with sweet and sour tomatoes and wilted watercress Recipe

  • 150g/5oz salmon fillet
  • salt and freshly ground black pepper
  • 25g/1oz butter
  • squeeze lemon juice
  • 85g/3oz cherry tomatoes, halved
  • 1 tsp caster sugar
  • dash red wine vinegar
  • salt and freshly ground black pepper
  • dash olive oil
  • large handful fresh watercress
  • salt and freshly ground black pepper
  1. For the seared salmon, season the salmon fillet on both sides with salt and freshly ground black pepper. Melt the butter in a frying pan until frothing, then add the salmon skin-side down and fry for 2-3 minutes, or until golden-brown. Turn the fish over, squeeze over the lemon juice, remove from the heat and allow the salmon to finish cooking in the residual heat.
  2. For the sweet-and-sour tomatoes, place the tomatoes, sugar and red wine vinegar into a saucepan and season with salt and freshly ground black pepper. Gently simmer over a medium heat for ten minutes, or until the tomatoes have softened.
  3. For the wilted watercress, heat a dash of olive oil in a pan, add the watercress and season with salt and freshly ground black pepper. Cook for 1-2 minutes, stirring frequently, until the watercress has wilted.
  4. To serve, pile the wilted watercress onto a serving plate, top with the salmon fillet and spoon the sweet-and-sour tomatoes on the side.
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