Salmon with Wilted Watercress and Balsamic Drizzle

1 review, 5 star(s). 100% would make again

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)


1/2 cup Balsamic vinegar
1/2 teaspoon Powdered sugar
24 ounces Salmon filets; 4 (6 oz) (1-inch thick) skinned
3/4 teaspoon Kosher Salt; divided
Cooking spray
8 cups Watercress; (about 8 ounces), trimmed
1/4 teaspoon Black pepper

Original recipe makes 4



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.

Verified by stevemur
Alert editor   
Calories Per Serving: 1085 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Salmon with Wilted Watercress and Balsamic Drizzle

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free