Ingredients
- 1 cup dry white wine
- 1 1/2 cups water
- 2 lemon slices
- 1 small onion, peeled and quartered
- 5 sprigs parsley
- 1 bay leaf
- 6 peppercorns
- 1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
- Salt and freshly ground pepper
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon finely chopped dill
- Salt and freshly ground black pepper
- 6 cups watercress
- Fresh dill
Directions
To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By topu154_10630324
new york, NY
on May 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By icedrops5000_55...
miami, FL
on October 31, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By Chef #1136680
NJ
on May 09, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 3 reviews