Thai grilled salmon

Thai grilled salmon

Delightful lunch-time treat.

Ingredients:

2 bunches (100g) watercress

1/4 cup fresh fresh mint leaves

2 cloves garlic, crushed

1-2 green chillies, halved, seeded

2 limes, juiced

1 tablespoon sugar

2cm piece fresh ginger, grated

1 tablespoon fish sauce 4 x 175g salmon fillets

12 baby potatoes, roasted

½ cup large green salad

Instructions

Instructions and steps:

1. Roughly chop watercress and place into a food processor with mint, garlic and chillies. Process until roughly chopped. Add lime juice, sugar, ginger and fish sauce. Process until a paste is formed. Transfer into a non-metallic baking dish.

2. Place salmon fillets into dish and coat both sides evenly with paste. Cover. Leave to marinate in refrigerator for 30 minutes to 3 hours.

3. To make dressing: combine yoghurt, garlic and mint leaves. Season with black pepper. Cover. Refrigerate until needed.

4. Heat a non-stick frying pan on medium heat. Cook salmon, making sure paste still coats each piece, for 4-5 minutes on each side or until cooked to your liking. Top with a spoonful of yogurt dressing and serve with potatoes and green salad.