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Steamed Salmon with Watercress Sauce

As many seafood-loving French cooks know, there's no better way to retain the flavor and succulence of a fresh fish fillet than by steaming it in the microwave. (Of course, getting a French cook to admit it is another story.) Peppery watercress in the creamy sauce balances the sharpness of the lemon juice-steamed salmon.

Cooking Light JULY 2000

  • Yield: 4 servings

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup Chardonnay or other dry white wine
  • 1/4 cup minced shallots
  • 1 bay leaf
  • 1/4 cup 1% low-fat milk
  • 2 teaspoons cornstarch
  • 1/2 cup finely chopped trimmed watercress
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Watercress sprigs (optional)
  • Lemon wedges (optional)

Preparation

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 3/4 cup (about 20 minutes). Discard bay leaf. Combine milk and cornstarch, stirring with a whisk. Add to broth mixture; bring to a boil. Cook for 1 minute, stirring constantly. Stir in watercress; cook for 30 seconds. Keep warm.

Arrange the salmon fillets in a single layer in an 11 x 7-inch baking dish, and sprinkle with lemon juice, salt, and pepper. Cover with plastic wrap, and vent. Microwave at high 4 1/2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 1/4 cup sauce. Garnish with watercress sprigs and lemon wedges, if desired.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 42%
  • Fat: 14.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.1g
  • Protein: 36.5g
  • Carbohydrate: 5.1g
  • Fiber: 0.2g
  • Cholesterol: 112mg
  • Iron: 1mg
  • Sodium: 364mg
  • Calcium: 40mg
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