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Ingredientes
- 3/4 c. mayonnaise
- 1/2 c. finely-minced watercress leaves
- 1 Tbsp. coarse-grained Dijon mustard
- 1 tsp fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/3 c. water
- 1/3 c. dry white wine
- 1 x shallot thinly sliced
- 4 x fresh parsley sprigs
- 1 x fresh thyme sprig
- 6 x center-cut skin-on salmon fillets - (6 ounce ea)
Direcciones
- Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.
- Combine 1/3 c. water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin-side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat till salmon is barely opaque in center, about 10 min. Remove from heat; let stand, covered, 5 min.
- Transfer salmon to platter; throw away wine mix. Cover salmon with plastic wrap and refrigeratetill cool, at least 4 hrs. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)
- Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.
- This recipe yields 6 servings.
- Comments: An elegant, portable entree. Baby greens with vinaigrette would round out the menu nicely.
- What to drink: A lightly oaked Chardonnay.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 206 | 95% |
| Total Fat 23.25g | 29% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 30mg | 1% |
| Total Carbs 0.59g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.22g | 0% |
| Protein 0.09g | 0% |
