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Salmon with Wilted Watercress and Balsamic Drizzle

Randy Mayor; Jan Gautro
Yield 4 servings
The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon powdered sugar
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 3/4 teaspoon kosher salt, divided
  • Cooking spray
  • 8 cups trimmed watercress (about 8 ounces)
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 301
  • caloriesfromfat 39 %
  • fat 13.2 g
  • satfat 3.1 g
  • monofat 5.7 g
  • polyfat 3.2 g
  • protein 37.9 g
  • carbohydrate 5.9 g
  • fiber 0.4 g
  • cholesterol 87 mg
  • iron 1 mg
  • sodium 555 mg
  • calcium 112 mg

How to Make It

  1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Place in a large bowl; cool slightly.

  2. While vinegar mixture cooks, heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt. Coat pan with cooking spray. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

  3. Add 1/2 teaspoon salt, watercress, and pepper to vinegar mixture; toss to coat. Place about 1 1/2 cups watercress mixture on each of 4 plates; top each serving with 1 fillet.