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
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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