Salmon with Wilted Watercress and Balsamic Drizzle

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

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

[I posted this recipe.]
cera82v 10y ago

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