Salmon on Paella rice with Watercress Sauce

Salmon on Paella rice with Watercress Sauce

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

  • Pure basmati rice
    125 grams
  • Butter
    75 grams
  • Shallots, peeled and finely chopped
  • Small red pepper, finely diced
  • Seafood cocktail, fresh or defrosted
    125 grams
  • Grape juice (can be substituted for white wine)
    100 ml
  • Saffron thread
    0.5 tsp
  • Lemon juice
    1 tsp
  • Grape juice
    100 ml
  • Parsley, finely chopped
    1 tbsp
  • olive oil
    2 tbsp
  • Hot fish stock
    150 ml
  • Doubecream
    2 tbsp
  • Fillet salmon, skin on
  • Garlic, crushed
    1 clove
  • Bag of watercress, large stalks removed
    85 grams
  • Salt & Pepper (to taste)
  • Frying pan
  • Large saucepan
  • Shallow dish
  • Sieve
  • Wok



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.

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