Randy Mayor; Jan Gautro
4 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

aqua1117's Review

March 21, 2012
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.

JosephE's Review

July 25, 2011
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.