Steamed Salmon with Watercress Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As many seafood-loving French cooks know, there's no better way to retain the flavor and succulence of a fresh fish fillet than by steaming it in the microwave. (Of course, getting a French cook to admit it is another story.) Peppery watercress in the creamy sauce balances the sharpness of the lemon juice-steamed salmon. Ingredients:
1 cup fat-free, less-sodium chicken broth |
1/2 cup chardonnay or other dry white wine |
1/4 cup minced shallots |
1 bay leaf |
1/4 cup 1% low-fat milk |
2 teaspoons cornstarch |
1/2 cup finely chopped trimmed watercress |
4 (6-ounce) salmon fillets (about 1 inch thick) |
2 tablespoons fresh lemon juice (about 1 medium lemon) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
watercress sprigs (optional) |
lemon wedges (optional) |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 3/4 cup (about 20 minutes). Discard bay leaf. Combine milk and cornstarch, stirring with a whisk. Add to broth mixture; bring to a boil. Cook for 1 minute, stirring constantly. Stir in watercress; cook for 30 seconds. Keep warm.
2. Arrange the salmon fillets in a single layer in an 11 x 7-inch baking dish, and sprinkle with lemon juice, salt, and pepper. Cover with plastic wrap, and vent. Microwave at high 4 1/2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 1/4 cup sauce. Garnish with watercress sprigs and lemon wedges, if desired.
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