Method

Preheat the grill. Line a small baking tray with foil and place the salmon fillets in the middle. Brush with oil, add a squeeze of the lemon juice and season with salt and pepper. Cook under a medium grill for 6-8 mins or until the fish flakes easily. Cook the broccoli in a pan of boiling water for 4-5 mins or until just tender. Drain well then roughly chop. In a large bowl, mix the crème frâiche with the remaining lemon juice and salt and pepper to taste. Flake the salmon fillets lightly with a fork into large chunks, then gently fold into the creme fraiche with the broccoli and watercress. Serve spooned into hot baked potatoes.