Jane's Delicious Garden Blog

Salmon, watercress, avocado and nasturtium. 

Posted in Garden Diary by Jane Griffiths on the June 20th, 2018

The wetland pool is overflowing with watercress. A perfect peppery green for cold weather. 

Tonight’s meal: pan fried salmon with  lemon and garlic butter on a  bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans. 


  1. Season a salmon fillet with pepper and salt.  Set aside. 
  2. Place watercress on a plate. 
  3. Add chunks of avocado. 
  4. Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress. 
  5. Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon. 
  6. Add nasturtium flowers and serve with the potatoes and vegetables. 

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