Well I cooked this the other night...10mins to prepare 20mins to cook my sort of meal!!
Baked Salmon with Watercress and Cucumber Sauce
2-4 salmon steaks
1 lemon, thinly sliced
10g pack fresh dill
20g pack fresh flat-leaf parsley
75cl bottle dry white wine
300ml fish stock
10 black peppercorns
2 bay leaves, torn
Open a bottle of pickled beetroot rinse under cold water and bake next to the fish.
For the sauce
500g set natural yogurt
85g pack watercress, chopped
½ cucumber, peeled, seeds removed and finely chopped
½ x 20g pack fresh mint, finely chopped
Instructions
Fill the fish with the lemon slices, dill and parsley. Place the salmon in a dish and pour the wine and stock over, adding a little more wine or water if necessary, to cover the fish. Add the peppercorns and bay leaves.
Place the fish in the oven gas mark 6 and cook for 20mins
Meanwhile, make the sauce by combining the yogurt, watercress, cucumber and mint. Season to taste. Cover and chill until needed.
Remove the cooled salmon from the oven. Garnish with watercress, lemon and lime wedges, and thin strips of cucumber, cut vertically with a potato peeler. Serve with the watercress and cucumber sauce and the roasted beetroot
Fabulous Darling!!




























































