Serves 4
4 x 175 - 200 g (6 - 7 oz) Wild Alaska Salmon fillets
15 g (1/2 oz) butter
1 tablespoon olive oil
finely grated zest and juice of 1 orange
salt and freshly ground black pepper
200 g (7 oz) low fat soft cheese with garlic and herbs
1 x 142 ml tub (approx. 1/4 pint) fresh single cream
50 g (2 oz) watercress, finely chopped
200 g (7 oz) large peeled prawns, defrosted if frozen
1/4 cucumber, peeled, deseeded and finely chopped
watercress sprigs, to garnish
* Heat the butter and olive oil in a large frying pan and add the salmon fillets, skin side uppermost. Cook them for about 6 - 8 minutes, turning once and basting from time to time with the pan juices
* Add the orange juice to the frying pan and bubble up for a few moments. Season with salt and pepper, then turn the heat to low whilst you make the sauce
* Put the soft cheese, single cream, orange rind and watercress into a saucepan. Heat gently, stirring often, until melted and smooth. Add the prawns and cucumber and heat gently for another 2 minutes. Season to taste with salt and pepper. (Alternatively, just mix the ingredients together and serve cold)
* Serve the salmon fillets with the sauce, garnished with watercress sprigs