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Pan-fried salmon with watercress, polenta croutons & capers
- 250g cooked polenta , either bought ready-made or made from the grain (follow pack instructions and allow it to cool and set on a tray)
- 50g plain flour
- 3 tbsp olive oil
- 6 boneless, skinless salmon fillets approx 140g/5oz each
- 200g watercress , washed and thick stalks removed
- 2 tbsp capers in brine, drained
- squeeze lemon juice
Directions:View on BBC Good Food
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