Baked Salmon Steaks with Watercress

Ingredients

• 4 x 100g salmon steaks
• 320g carrots, grated
• 320g celery, grated
• 320g courgettes, grated
• 2 large red peppers, deseeded and finely sliced
• 1 garlic clove, crushed
• 1 tsp lemongrass paste
• 1 tsp ground coriander
• 1 small red chilli, sliced
• 6 basil leaves, finely chopped
• 2 tbsps runny honey
• salt and freshly ground black pepper
• 160g mixed salad leaves, to serve
• FOR THE SAUCE
• 200g watercress
• 150ml vegetable stock
• 100g Philadelphia Extra Light soft cheese

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a non-stick wok.
2. Mix the vegetables and spices in a bowl and add to the wok for 2-3 minutes. Divide the mixture between 4 pieces of parchment paper and top with a salmon steak. Season, sprinkle with basil and drizzle with the honey.
3. Bring the edges of the paper together and fold to create a parcel. Bake in the oven for 8-10 minutes until just cooked.
4. Meanwhile, make the sauce. Wilt the watercress in a saucepan with the stock. Pour into a liquidiser and add the Philadelphia. Blend until smooth, then return to the pan to reheat.
5. Remove the parcels from the oven, open them out and serve with the hot sauce and a tossed mixed salad.

Tips

Make these parcels in advance and store refrigerated until ready to cook.