The warm, sweet balsamic dressing tenderizes the peppery watercress to make a bed for seared salmon. (Cooking Light magazine 8-04)
1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to cup (about 7 minutes). Place in a large bowl; cook slightly.
2. While vinegar mixture cooks, heat a large non-stick skillet over medium-high heat. Sprinkle fish with teaspoon salt. Coat pan with cooking spray. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.
3. Add teaspoon salt, watercress, and pepper to vinegar mixture; toss to coat. Place about 1 cups watercress mixture on each of 4 plates; top each serving with 1 fillet.
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 4 | ||
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Calories: 1085 | ||
Calories from Fat: 618 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.7g | 92 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 280.5mg | 86 % | |
Sodium 550.7mg | 19 % | |
Potassium 2095.3mg | 55 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.4g | ||
Protein 105.8g | 151 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1085
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