Salmon fillets with watercress sauce

salmon

Ingredients:

  • 2 medium size salmon fillets
  • 1 lemon, juice of
  • Pinch ground black pepper

For the sauce:

  • 200ml/7fl oz crème fraîche
  • 85g/3oz watercress
  • 1 vegetable stock cube
  • 1 x 15ml tbsp cornflour
  • 200ml Bottle Fortisip Neutral
  • Watercress sprig and lime slices to garnish

Servings: 2

Preparation:

  1. Wrap salmon fillets loosely in lightly oiled baking foil. Season with lemon juice and black pepper. Oven bake at 190ºC/375ºF/Gas Mark 5 for 10 to 12 minutes until lightly cooked.
  2. To prepare sauce, blend the crème fraîche, watercress and stock cube together and gently simmer for two to three minutes.
  3. Blend cornflour with a little Fortisip Bottle Neutral, to make a smooth paste. Blend in remaining Fortisip, then add to watercress mixture.
  4. Bring to simmering point, stir constantly until thickened. Remove immediately from heat.
  5. Place salmon fillets onto a serving plate and pour over watercress sauce. To serve, garnish with sprigs of watercress and lime slices.

Nutritional intake:

  • Calories per serving: 776 kcal
  • Proteins per serving: 31.8 grams

Source: Nutrition in cancer Editorial Board