The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.
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
8 cups trimmed watercress (about 8 ounces)
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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.
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.
This recipe has potential. The balsamic glaze was tasty on the salmon, but we thought the fish needed more flavor. If I made this again I would substitute spinach for the watercress, which was too tough and bitter for our taste.
Delicious and fast! I added caramelized onions to the vinegar mixture before reducing; timed the salmon exactly as listed and it came out incredibly moist, perfectly sweet and tangy. Next time I will chop the watercress before adding to the vinegar mixture so that it is a little less splattery when picking it up from the dinner plate.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!