Pan-Seared Salmon with Watercress Purée

Spinach can be substituted for watercress in this bonus recipe from Rozanne Gold.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 43%
  • Fat: 16.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 3.4g
  • Protein: 38.4g
  • Carbohydrate: 9.3g
  • Fiber: 2.2g
  • Cholesterol: 121mg
  • Iron: 1.6mg
  • Sodium: 324mg
  • Calcium: 69mg

Ingredients

  • 1 1/2 cups cubed peeled red potato
  • 8 cups trimmed watercress or torn spinach (about 1 pound)
  • 1 tablespoon butter
  • 1/2 teaspoon salt, divided
  • 2 tablespoons water
  • 3/4 cup diced yellow bell pepper
  • 3/4 cup diced red bell pepper
  • 6 (6-ounce) skinned salmon fillets (about 1 inch thick)
  • Vegetable cooking spray

Preparation

  1. Bring 8 cups water to a boil in a large Dutch oven. Add potato, and cook 15 minutes. Add watercress, and cook an additional 10 minutes. Drain well.
  2. Place watercress-potato mixture, butter, and 1/4 teaspoon salt in a food processor, and process until smooth; set aside, and keep warm.
  3. Heat 2 tablespoons water in a large nonstick skillet over low heat. Add bell peppers; cover and cook 10 minutes or until tender, stirring occasionally. Spoon bell pepper mixture into a bowl; set aside, and keep warm.
  4. Sprinkle remaining 1/4 teaspoon salt over fish; set aside. Coat skillet with cooking spray, and place over medium-high heat until hot. Add fish, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
  5. Spoon 1/3 cup pureed watercress mixture onto each of 6 plates; arrange 1 fillet on each plate, and top each with 2 tablespoons bell pepper mixture.
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