4 x (4 oz (125 g)) salmon cutlets
5 oz (150 g) Greek yogurt
1 bunch watercress, washed
juice 1/2 lemon
1. Brush the salmon cutlets with a little melted butter and grill for 5 minutes each side. Keep hot.
2. Blend the yogurt, watercress and lemon juice until smooth, serve with the salmon and mange tout.
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