Salmon with Wilted Watercress and Balsamic Drizzle

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

Yield 4 servings

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

Preparation

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.

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.
Nutritional Information

Calories: 301 (39% from fat)
Fat: 13.2g (sat 3.1g,mono 5.7g,poly 3.2g)
Protein: 37.9g
Carbohydrate: 5.9g
Fiber: 0.4g
Cholesterol: 87mg
Iron: 1mg
Sodium: 555mg
Calcium: 112mg

Allison Fishman, Cooking Light, AUGUST 2004