Baked Salmon in Watercress Sauce
Brimming with nutrition, but also wonderfully comforting, especially on a cool evening. The salmon is baked with toasted almonds, and served with a creamy watercress sauce. The sauce is actually more of a soup, and I usually serve this is a soup bowl to pack as much of the greens in as possible!
Servings: 3 people
Calories: 240kcal
Ingredients
- 4 small potatoes (1 for watercress sauce, 3 to be baked)
- 3 3-4 ounce salmon fillets
- 4 1/2 tablespoons fresh chopped rosemary
- 1/2 tablespoon butter
- salt and pepper to taste
- lemon juice to garnish
Watercress Sauce
- 1 teaspoon olive oil
- 1/2 yellow onion minced
- 1 clove garlic minced
- 2 large bunches of watercress (about 12-15 cups, packed loosley), large stems removed
- 3 cups water & 2 teaspoons vegetable bouillon powder (or sub 3 cups chicken or vegetable stock)
- 1 potato cooked and peeled
- 1/2 teaspoon lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 450 f.
- 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.
- In a large saucepot, add olive oil, and minced onion and garlic. Saute over medium high heat for 5-7 minutes, until softened and fragrant.
- Add reserved, peeled potato, water and bouillon (or stock), Bring to a boil, and continue to cook for another 5-10 minutes, until the potato is fully cooked. Add the watercress, and cook for another 5 minutes.
- Transfer the watercress mixture to a blender, and process until smooth.
- Return to pot, add the lemon juice, and season with salt and pepper.
- Serve the salmon and potatoes over the watercress sauce. Drizzle lemon juice on each salmon fillet.
Nutrition
Calories: 240kcal | Carbohydrates: 29g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 69mg | Potassium: 1039mg | Fiber: 5g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 4mg