Pan-fried salmon with spinach, watercress and Saint Agur blue cheese sauce recipe

Ingredients

• 4 salmon fillets, organically farmed, skin on (120g each)
• 1 pinch sea salt
• 1 pinch black pepper, freshly ground
• 20g unsalted butter
• 40ml water
• 1 wedge lemon
• ½ small banana shallot, peeled and finely chopped
• 10g unsalted butter
• 100g watercress, large stalks removed, washed, drained and roughly chopped
• 200g baby spinach, washed, drained and roughly chopped
• 30ml whipping cream
• 80g Saint Agur blue cheese
• 2 pinches black pepper, freshly ground