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.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

304 calories; calories from fat 42%; fat 14.2g; saturated fat 2.6g; mono fat 6.8g; poly fat 3.1g; protein 36.5g; carbohydrates 5.1g; fiber 0.2g; cholesterol 112mg; iron 1mg; sodium 364mg; calcium 40mg.
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