Fresh, crispy salmon fillets are placed on top of delicious bed of paella rice and topped with an herby, fresh watercress sauce. This recipe is perfect for those special occasions.
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To Serve
Mix together the olive oil, garlic, lemon juice and salt and pepper. Place the salmon in a shallow dish and pour the mixture over the salmon. Leave to marinate for one hour.
Bring a large pan of water to the boil and add the rice. Stir well then lower the heat to a fast simmer and cook for 9 minutes.
Place the watercress into a bowl and cover with boiling water, drain and refresh with cold water. Drain in a sieve and pat dry with a kitchen towel. Chop the watercress finely and add to the sauce. Check the seasoning and if satisfactory, place to one side.
Put the salmon skin side down into a heated frying pan and cook for 4 minutes until the skin side is crispy. Turn the salmon over and cook for a further 4-5 minutes. The salmon is cooked when it has lost its translucency.
Melt the remaining butter in a wok or large frying pan, add the remaining shallot and red pepper and cook for 2 minutes until soft but not translucent. Add the seafood cocktail and juice and serve immediately.