Try this Salmon Withwatercress And Cashew Pesto recipe, or contribute your own.
Suggest a better descriptionPut a half-filled saucepan of water on to boil and squeeze in one half of the lemon.
When the water is boiling, slide in the salmon fillets, put a lid on the pan and reduce the heat to minimum. Cook the fish like this for 3 minutes, then turn off the heat and leave In the warm water until you're ready to eat.
While the fish is poaching, squeeze the juice of the second lemon half into a blender and add the watercress, basil, cashew nuts, olive oil and parmesan. Blitz until smooth. Depending on how much watercress you have put in. you may need to add a little warm water to get things moving.
When you are happy the salmon is cooked through, remove the fillets from the saucepan and dab them dry on a piece of kitchen roll. You can check the salmon is cooked by slicing into the thick end of a fillet to make sure the flesh has turned matt pink in colour.
Flake the fish onto a plate, drizzle over the pesto. top with the extra watercress and serve with the cherry tomatoes.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 845 | ||
Calories from Fat: 618 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 92 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 39.8g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 250.1mg | 9 % | |
Potassium 747.6mg | 20 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 38.9g | ||
Protein 25.5g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 845
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