More recipes Recipe search

Salmon With Orange Butter and Watercress Sauce

A community recipe by Twinks

Not tested or verified by Nigella.com

Print me

Introduction

full of springtime flavours

Ingredients

Serves: 4

Metric Cups

680 grams salmon fillets (4 fillets)
25 grams butter
1 orange
4 shallots (finely chopped)
50 grams butter
¼ litre chicken stock
150 millilitres single cream
75 grams watercress

24 ounces salmon fillets (4 fillets)
⅞ ounce butter
1 orange
4 shallots (finely chopped)
1¾ ounces butter
⅖ pint chicken broth
5 fluid ounces heavy cream
2⅔ ounces watercress

Method

Salmon With Orange Butter and Watercress Sauce is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat the oven to about 180C. Grease a baking tin with some butter and place the salmon in it.

Zest the orange and drop a small amount over each salmon fillet. Then squeeze the orange juice over them.

Cut the 25g of butter into small bits and drop these on top. Set aside ready for baking in the oven.

Sautee the finely chopped shallot in the 50g of butter in a small sauce pan. Until well softened add the chicken stock and simmer until the liquids reduced by half. Remove the pan from the heat and either with a stick blender or in a blender, blend!

Add the watercress a small amount at a time and then add the single cream.

Put the salmon in the oven for about 8 minutes. I prefer to do this with it uncovered but its your choice whether to use foil on the tray or not. Gently reheat the sauce do not let it boil. Serve with the salmon fillets

Pre heat the oven to about 180C. Grease a baking tin with some butter and place the salmon in it.

Zest the orange and drop a small amount over each salmon fillet. Then squeeze the orange juice over them.

Cut the 25g of butter into small bits and drop these on top. Set aside ready for baking in the oven.

Sautee the finely chopped shallot in the 50g of butter in a small sauce pan. Until well softened add the chicken broth and simmer until the liquids reduced by half. Remove the pan from the heat and either with a stick blender or in a blender, blend!

Add the watercress a small amount at a time and then add the heavy cream.