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.
Salmon with Wilted Watercress and Balsamic Drizzle
Randy Mayor; Jan Gautro
The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.
Yield: 4 servings
More From Cooking Light
Amount per serving
- Calories: 301
- Calories from fat: 39%
- Fat: 13.2g
- Saturated fat: 3.1g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 3.2g
- Protein: 37.9g
- Carbohydrate: 5.9g
- Fiber: 0.4g
- Cholesterol: 87mg
- Iron: 1mg
- Sodium: 555mg
- Calcium: 112mg
- 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
- 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.
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