Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon.

Allison Fishman
Recipe by Cooking Light August 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; calories from fat 39%; fat 13.2g; saturated fat 3.1g; mono fat 5.7g; poly fat 3.2g; protein 37.9g; carbohydrates 5.9g; fiber 0.4g; cholesterol 87mg; iron 1mg; sodium 555mg; calcium 112mg.
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