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Salmon With Citrus Sauce

Salmon is an oily fish which means that it has more Omega-3 fatty acids than white fish such as sole, plaice or whiting. Medical research has shown that Omega-3 has a lowering effect on blood pressure and blood fats.


2 cups/500 ml/16 fl oz fish stock
cup/60 ml/2 fl oz white wine
1 tablespoon tarragon vinegar
1 tablespoon finely grated lime rind
1 bay leaf
4 salmon cutlets
1 bunch watercress, broken into sprigs


1 cup/250 ml/8 fl oz orange juice
cup/60 ml/2 fl oz lime juice
2 tablespoons lime marmalade
2 tablespoons green peppercorns, drained


Serves: 4


1. Place stock, wine, vinegar, lime rind and bay leaf in a large frying pan and bring to the boil. Reduce heat to simmering, add salmon and cook for 5 minutes or until fish flakes when tested with a fork.

2. To make sauce, place orange juice, lime juice, marmalade and green peppercorns in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally, for 10 minutes or until sauce reduces and thickens slightly. To serve, drain salmon, place on a bed of watercress and spoon over sauce.

2085 kilojoules/498 Calories per serve - medium fibre; high fat

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