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Steamed Salmon with Watercress and Lemon Butter

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Food & Wine

Recipe Provided By: Food & Wine

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Average (25 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 pounds center-cut salmon fillet, cut into 4 pieces
  2. 3/4 teaspoon salt
  3. Fresh-ground black pepper
  4. 1 bunch watercress, tough stems removed
  5. 4 tablespoons unsalted butter
  6. 3/4 teaspoon lemon juice

Nutrition Info

Per Serving

  • Calories: 429 kcal
  • |
  • Carbohydrates: 0 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 24 g
  • |
  • Protein: 48 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. In a large pot, bring about 1 inch of water to a boil. Put the fish in a large steamer basket, skin-side down; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Pile the watercress on top. Sprinkle with another 1/4 teaspoon salt.
  2. Put the steamer basket with the fish over the boiling water and cover. Reduce the heat to moderately high and cook until the watercress is wilted and the salmon is just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.
  3. Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining 1/4 teaspoon salt, and a pinch of pepper. Serve the salmon and watercress topped with the lemon butter.

Yield: 4 servings

3. Still Hungry?

Steaming keeps fish moist and couldn't be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.

Notes:

Fish Alternative: Use halibut fillets instead of salmon. Steaks from either fish will work, too; a one-inch-thick steak takes the same time to cook. Removing Pin Bones: Many types of fish fillets have a line of small bones running the whole length just to one side of the center. Run your finger down the fillet to find them. The best way to remove these bones is with long-nosed pliers. Don't worry if you don't have the time, though. The bones are much easier to remove as you eat, when the flesh is cooked.

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3 reviews

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  • A realistic preparation time!

    robert m - October 8, 2007 09:22:52 PM PST
    Usually I blow right through the preparation times for recipes. I was shocked how quickly I had this on the table once I started. And the fact that it was delicious really inspired me to give this a review. I'll be putting this again together soon.

    1 of 1 found this review helpful.

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  • Worked well without the butter

    myriahandbunnysemail - July 20, 2007 06:16:50 PM PST
    I altered this one and used just a little bit of olive oil instead of butter so it would fit into the magnetic diet weight loss program that I am on and it still turned out great.

    1 of 2 found this review helpful.

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  • Steamed Salmon with Watercress and Lemon Butter

    Salmoneater - July 16, 2007 12:41:31 PM PST
    I have a mild allergy to garlic, and am so grateful to find a recipe that does not depend on that flavour for its success, especially when the recipe is a healthy one. Also, I eat salmon nearly every day, and it's great to find new ways to prepare it. Will let you know how this one works out.

    0 of 2 found this review helpful.

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