Salmon With Watercress Sauce Recipes
SALMON WITH WATERCRESS SAUCE
Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.
Yield Serves 8
Number Of Ingredients 6
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add watercress and stir until wilted and still bright green, about 3 minutes. Add cream. Increase heat to high and bring to boil. Remove from heat. Puree hot sauce in blender until almost smooth. Transfer to heavy small saucepan. Season with salt and pepper. (Can be made 8 hours ahead. Refrigerate.)
- Butter 2 steamer racks and place in 2 large saucepans over simmering water. Season salmon fillets with salt and pepper. Place salmon, skin side down, on steamer racks. Cover saucepans and steam until salmon is just opaque in center, about 10 minutes.
- Whisk sauce over low heat to rewarm. Transfer salmon to platter. Spoon some of sauce over salmon. Garnish with additional watercress. Serve, passing remaining sauce separately.
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- Add all 4 potatoes to a pot of boiling water. Boil for about 10-12 minutes, until softened, but not fully cooked. Remove from pot. Chop 1 potato, and reserve it for the watercress sauce. Cut the other 3 potatoes in chunks, and coat in butter, and season with salt, pepper, and chopped rosemary.
- Add salmon and potatoes to a baking dish. Season the salmon with salt and pepper. Bake for 15-20 minutes, until salmon is fully cooked, and potatoes are softened. Make watercress soup while the salmon and potatoes are baking. After the salmon is fully cooked, add 1½ tablespoons sliced almonds to each salmon fillet, and continue to bake, watching carefully to prevent burning, for another 3-5 minutes, until the almonds are toasted.
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