Poached Salmon on Watercress with Citrus Vinaigrette

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Loved it. A simple and quick way to cook salmon. I changed a few things around and used ingredients at hand, but overall -- I was very happy with the results and so was everyone else who tried it.

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this recipe isnt bad.. but its not good nor great. as for the sauce, i added way more citrus juice than originally called for (well im from florida so i may have a tongue for citrus. as for the salmon itself. i would have let the water, wine, onion, lemon, and parsley boil for about 5-8 minutes so that the flavor of the onion, parsley, and lemon could fuse into the liquid. that way, the salmon could absorb the great flavor. also, queeze out the lemon juice from the lemon into the liquid.

I ADDED THE FOLLOWING:
sugar to the sauce and on the watercress itself and i topped of the watercress with 2 pinches of granulated sugar and finely sliced onion.

theres room for improvement

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I tried this recipe mainly because my Mother-in-law gave me a big bunch of fresh watercress and I didn't know what to do with it. I changed this around a bit - I used 1 pound of salmon fillets (what I hadand had to play around with the dressing to get it to taste - I added extra lemon juice, 1/2 tsp of sugar and lots of salt and pepper. I also made jasmine rice to accompany it and drizzled a little of the extra vinagrette over the rice. Makes a great summer meal.