Title: Salmon with Lime and Watercress Sauce
Categories: Insert Salmon
Yield: 4 Servings

4		Salmon steaks (150-175g)
1		Lime - zest and juice
1	bn	Watercress
300	g	Greek-style yoghurt

Put the salmon steaks into a frying pan and add cold water to cover halfway up their sides. Add the lime juice. Heat gently until almost boiling then turn off the heat. Turn the salmon steaks over and let them cool in the water for about 15-20 minutes when they will be cooked. Check that the flesh flakes easily and looks opaque. Reserve a few sprigs of the watercress for garnish then blend the remainder with the yoghurt and lime zest in a blender or food processor. Season to taste. Serve the salmon with the sauce.

Source: Dairy Diary 1999 From: Ian & Carol Rice

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