Ready in 45 minutes
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.