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Seared salmon with goat cheese herb sauce


  • 1/2 cup (25 g) watercress, chopped
  • 2 tablespoons (10 g) chopped basil
  • 1 tablespoon (5 g) chopped parsley
  • 1 tablespoon (5 g) chopped chives
  • 1 clove garlic, minced
  • 1/4 cup (65 g) full-fat plain yogurt
  • 1/4 cup (65 g) soft goat cheese
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon (3 g) Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 pcs. (about 4 oz/140 g each) centre-cut salmon fillets
  • 1 tablespoon (15 ml) olive oil


  1. Add watercress, basil, parsley, chives and garlic to a small food processor. Pulse eight to ten times to chop.
  2. Scrape down the sides of the processor bowl and add yogurt, goat cheese, lemon zest, lemon juice and Dijon and blend until well combined. Scrape down the sides of the bowl, season with salt and pepper, pulse and set aside.
  3. Pat salmon fillets dry with paper towel and season with salt and pepper. Heat oil in a medium non-stick skillet over medium-high heat until very hot but not smoking.
  4. Place salmon, flesh side down and cook, until well brown, about three to four minutes. Flip the fish over and cook through, about two to three minutes. Serve with sauce.

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