Seared salmon and vegetables kebabs

Seared salmon with watercress sauce

Category: Main meal | Serves: 2

Prep time: 10 minutes | Cooking time: 10 minutes


140g (5oz) natural set bio yoghurt

25g (1oz) watercress, finely chopped

55g (2oz) cucumber, peeled, seeded and finely chopped

1 teaspoon finely chopped fresh mint leaves

Freshly ground black pepper, to taste

2 salmon fillets (about 140-175g/5-6oz each), with skin left on

1 teaspoon olive oil

Watercress sprigs, to garnish

  1. Put yoghurt, watercress, cucumber, mint and black pepper in a bowl; stir gently to mix. Cover and chill while cooking salmon.
  2. Lightly brush salmon fillets with oil; season with black pepper. Preheat a non-stick griddle or frying pan over a medium-high heat. Place salmon fillets, skin-side down, in pan; cook for 4-5 minutes or until skin is crisp. Turn over; cook for further 4-5 minutes or until flesh is opaque and just beginning to flake.
  3. Remove skin from salmon before serving, if desired. Serve salmon fillets with watercress sauce spooned alongside. Garnish with watercress sprigs.


  • Try using tuna steaks instead of salmon fillets. 1 small clove garlic, crushed, can be added to the yoghurt sauce.

Cook's tips

  • Choose fresh fish from sustainable sources where possible.

Nutritional information

Seared Salmon with Watercress Sauce