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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (595g)|
|Recipe Makes: 4|
|Calories from Fat: 618 (57%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.