Pan-fried Salmon With Watercress, Polenta Croutons & Capers | Constant Cookbook

Ingredients

• 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
• Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.
• Dress the watercress with a little olive oil and a few drops of lemon juice. Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.
• Calories: 367 calories
• Fat Content: 22 grams fat
• Saturated Fat Content: 4 grams saturated fat
• Carbohydrate Content: 13 grams carbohydrates
• Sugar Content: 1 grams sugar
• Fiber Content: 2 grams fiber
• Protein Content: 31 grams protein
• Sodium Content: 0.66 milligram of sodium