I came upon this recipe scanning through Jamie Oliver’s website – ‘Simple Roast Salmon’. The salad dressing is called ‘Marie Rose’ sauce and was created by a famous British chef – Fanny Craddock – back in the 60s. It’s nice to be posting this today as England won their first match in the Euros and I’m feeling patriotic. Back in the 70’s this Marie-Rose sauce was used a lot in ‘prawn cocktails’ and since then it’s come to be seen as a bit outdated. Apparently, however, coincidentally it’s made a bit of a comeback and my husband spotted it in an article on resurging food trends. This and fondue. Was fondue ever out? The usual way to make the sauce is with ketchup which feels a bit like cheating but it taste pretty good.
- 4 salmon fillets
- salt and pepper
- olive oil
- 4 tbsp low fat yoghurt
- 2 tbsp ketchup
- 2 lemons
- tabasco sauce
- 2 little gem lettuces
- 2 handfuls watercress
- 300g cooked prawns
- pinch paprika
1.) Preheat the oven to 180 degrees C
2.) Line a baking tray, season the salmon and put the salmon on the tray and drizzle on some oil (skin on top if there is skin)
3.) Cook for about 10 minutes or as per instructions on packet
4.) Make the Marie Rose sauce. Zest a lemon and add to a bowl, squeeze in the juice then add the yoghurt, ketchup,. Season and add a dash of Tabasco
5.) Wash and chop the little gem lettuces and chop. Add to a mixing bowl. Wash the watercress and add to the bowl. Season, chop the other lemon in half and squeeze the juice of one half into the bowl and a drizzle of oil and mix.
6,) Plate up the salad. Divide the prawns between the servings. Add the salmon on top.
7.) Drop over spoonfuls of the Marie-Rose sauce and sprinkle over a pinch of paprika.