Time to make: 35 mins
100g (2 packs/bunches) watercress
1 handful (about 16 leaves) fresh mint
1 pinch salt
2 cloves garlic, crushed
1-2 green chillies, halved, deseeded
1 tablespoon sugar
1 small piece fresh ginger, peeled and grated (you need a good tablespoon)
1 tablespoon fish sauce
4 x 175g salmon fillets
200ml natural low-fat yoghurt
1 clove garlic, crushed
salt and pepper
1 tablespoon chopped fresh mint leaves
Step 1 Roughly chop the watercress and place in a food processor with the mint, garlic, salt and chillies and process until roughly chopped. Add the juice from the limes, sugar, ginger and fish sauce and process until a paste is formed.
Step 2 Place the salmon fillets in a non-metallic dish and use the paste to coat the salmon evenly. Cover the fish and leave to marinate for at least 30 minutes, or ideally 2-3 hours.
Step 3 To prepare the dressing, mix all the ingredients together. Season to taste. Chill until needed.
Step 4 Cook the salmon on a hot griddle or non-stick frying pan for 4-5 minutes each side. Serve with a spoonful of dressing (if using), lightly roasted potatoes and salad leaves.
Make ahead and keep in the fridge until needed. The salmon soaks up the Thai marinade, giving it a wonderful aromatic flavour.