Nigella Lawson salmon recipe with world's 'healthiest vegetable' is 'super comforting'

Salmon and a watercress sauce is a classic combination that's stood the test of time.

Though it's a throwback, Nigella Lawson loves the combination. "The retro sauce is super comforting both for its speed and its fragrant creaminess," said the food writer on her website.

And it's true - Nigella's version is whipped up in minutes. The salmon fillets are pan-fried in a mix of butter, dried herbs, vermouth and olive oil, with double cream completing the sauce. There's a double dose of tarragon, also known as the 'king of herbs' in France, used fresh and dried.

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And for a healthy twist, Nigella suggests adding fresh watercress to the finished dish. Watercress is the healthiest vegetable, according to a study from America's Centers for Disease Control and Prevention (CDC). The study ranked 'powerhouse' fruits and vegetables in which watercress nabbed a perfect score, beating out other healthy veg like spinach and chard.

Home cooks have raved about the dish. One comment said: "Made it this evening - again. It's one of those dishes when if you are in the mood, it totally hits the spot."

Another read: "Best ever salmon recipe. Thanks Nigella. Made it for friends, mother-in-law, my daughter and her boyfriend and they all asked for the recipe. Delicious :)))"

It even won over seafood sceptics, said another fan: Excellent recipe! Thanks for sharing. It was a hit in my house, even with stepsons who don't care for seafood. Will definitely make again!"

Nigella Lawson's tarragon salmon recipe

There's just one thing to note about timing. Nigella adds: "I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate."

Serves two people

Ingredients

• 60 millilitres dry white vermouth

• 1 teaspoon dried tarragon

• 1 teaspoon dried chives

• 1 teaspoon unsalted butter

• 2 teaspoons garlic infused olive oil

• 2 Alaskan, organic or ASC-certified Scottish salmon fillets

• 60 millilitres double cream

• Maldon sea salt flakes (to taste)

• pepper (to taste)

• 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)

Method

1. Pour the vermouth into a cup and stir in the dried herbs. Put to one side.

2. Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.

3. Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.

4. If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.