Salmon With Watercress Sauce Recipes
SALMON WITH WATERCRESS SAUCE
Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.
Yield Serves 8
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add watercress and stir until wilted and still bright green, about 3 minutes. Add cream. Increase heat to high and bring to boil. Remove from heat. Puree hot sauce in blender until almost smooth. Transfer to heavy small saucepan. Season with salt and pepper. (Can be made 8 hours ahead. Refrigerate.)
- Butter 2 steamer racks and place in 2 large saucepans over simmering water. Season salmon fillets with salt and pepper. Place salmon, skin side down, on steamer racks. Cover saucepans and steam until salmon is just opaque in center, about 10 minutes.
- Whisk sauce over low heat to rewarm. Transfer salmon to platter. Spoon some of sauce over salmon. Garnish with additional watercress. Serve, passing remaining sauce separately.
SOY-GLAZED SALMON WITH WATERCRESS SALAD
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
- Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 41 g
ONE-PAN WATERCRESS-STUFFED SALMON WITH PARMESAN NEW POTATOES
This delicious dish makes the perfect light lunch or dinner - the salmon has been butterflied to let the tasty watercress sauce run through each slice, ensuring succulent fish
Provided by Barney Desmazery
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
- Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
- Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
- After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.
Nutrition Facts : Calories 605 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
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- Melt the butter with the olive oil in a wide frying pan over a medium-high heat. Add the salmon fillets with skin, seasoned, skin-side down and cook for 3 minutes each side or until golden and just cooked through. Set aside on a plate.
- Meanwhile, snip off watercress and blend with the low-fat crème fraîche and a squeeze of lemon juice in a food processor, until smooth. Season to taste and add a splash of cold water to thin to a sauce consistency.
- Divide the salmon between the plates and garnish with the remaining watercress and serve with the watercress sauce to spoon onto the salmon. Cut the remaining lemon into wedges to squeeze over and serve with cooked basmati and wild rice.
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