Grilled Salmon With Watercress Sauce And Creamy Mash Recipe

Instructions

1. Bring the potatoes and carrots to the boil in a saucepan of cold water, then leave to simmer until tender. Heat the grill to high.
2. Season the salmon, place on a baking sheet lined with foil and grill for 8 to 10 minutes or until browned.
3. Meanwhile, heat a small saucepan to medium, spray lightly with the olive oil, then fry the onion for 3 or 4 minutes or until translucent. Add the watercress and 1 tsp water, and cook for 1 or 2 minutes, until wilted and the stalks are tender.
4. Transfer to a small jug and whizz with 2½ Tbsp of the Greek yoghurt and the lemon juice until smooth. Season well and set aside.
5. Drain and mash the potatoes and carrots with the remaining Greek yoghurt, nutmeg and cottage cheese. Season well. Serve the salmon with the mash and watercress, and spoon over the sauce.