Salmon with Wilted Watercress and Balsamic Drizzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for the seared salmon. 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 |
Directions:
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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