The simplicity of this dish from renowned chef Raymond Blanc makes it a perfect option to cook at home when you are short of time. The soft flesh of the fish provides a wonderful contrast with the crisp skin.

The jus comes from the cooking juices of the greens, finished with a little Saint Agur blue cheese and a touch of cream to balance the sauce.

Serves 4
Preparation time: 10min
Cooking time: 15min

For the salmon

1. Pat the salmon fillets dry with kitchen paper. Season the flesh side lightly with salt and pepper.
2. In a large non-stick frying pan, on a medium heat, heat the butter until it is foaming and add the salmon fillets to the pan, skin side down. Very fresh fish will arc upwards at this point, so using a spatula or a flat utensil, press the fillets down for a few seconds so they keep contact with the pan and stay flat against it.
3. Cook the salmon fillets for 7-8min depending on their thickness, until the skin is crisp. You should hear just a gentle sizzle at this point and see the browning and crisping of the salmon skin. But be careful – too high a heat will burn the skin, overcook the salmon and burn the butter so it becomes bitter.
4. Turn the fillets over onto the flesh side and cook for a further 1min.
5. Remove salmon fillets from the pan and leave to rest for 1min on a warm plate.
6. Add the water and a squeeze of lemon juice to de-glaze the pan. Reserve these cooking juices while you prepare the spinach and watercress.

For the spinach, watercress and Saint Agur sauce

1. In a large saucepan, on a medium heat, sweat and sweeten the shallots in the butter for 3-4min without colouring. Add the watercress, spinach, whipping cream, Saint Agur blue cheese, salt and pepper.
2. Cover and cook on full heat for 1min, stirring occasionally.
3. Taste and adjust the seasoning if necessary.

To serve

Spoon a mound of the spinach, watercress and Saint Agur sauce into the centre of each plate. Place a fillet of pan-fried salmon on top, then spoon the reserved cooking juices over the salmon and serve.

Variations

Blanched parsley, spring greens or sorrel would be good alternatives to the spinach and watercress.