Thai Grilled Salmon With Watercress Raita


100g watercress, roughly chopped

18 fresh mint leaves

generous pinch of salt

2 large cloves of garlic, crushed

2 green chillies, cut in half and deseeded

3tbsp. fresh lime juice

1tbsp. caster sugar

1tbsp peeled and chopped root ginger

1tbsp fish sauce

4 x 175g salmon fillets

lime wedges to serve

For the raita.

200ml Greek yoghurt

100g watercress, finely chopped

1 clove of garlic, finely chopped

salt and fresh black pepper

Place the watercress, mint, salt, garlic and chillies in a food processor and whiz until finely chopped. Add the lime juice, caster sugar, ginger and fish sauce, then process to make a paste. Evenly coat each salmon fillet with the paste, cover with cling film and leave in the fridge for at least 20-30 minutes. Meanwhile, mix together the raita ingredients, season and chill. Cook the salmon on a hot griddle, or a heavy based pan for about 4-5 minutes on each side. Serve topped with a dollop of raita and with lime wedges. Serve with boiled tender stem broccoli and TILDA LEMON microwave BASMATI RICE