To Prepare the Salmon: 1. Combine all ingredients except the salmon in a medium non-reactive skillet or saucepan. Bring to a boil, then reduce to a simmer. 2. Season the salmon with salt and pepper on both sides, add to the simmering liquid and cover. Cook for 5-8 minutes or until just done. 3. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper to taste. 4. Divide among 4 plates and top with each salad with a salmon fillet. Drizzle with additional vinaigrette and sprinkle with fresh chervil. To Prepare the Vinaigrette: Whisk together the olive oil and citrus juices, and season with salt and pepper to taste. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 52 (43%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 32.2mg||1 %|
|Potassium 491.1mg||13 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 12.3g|
|Protein 3.6g||5 %|
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Calories per serving: 120
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