Pan Seared Salmon with Pea Shoots and Watercress Recipe

Pan Seared Salmon with Pea Shoots and Watercress picture

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Extra-virgin olive oil5 Fluid Ounce (2/3 Cup Or 1690 Milliliter)
 Lemon juice3 Fluid Ounce
 Shallots3
 Shallots3 , minced
 Sugar1⁄4 Teaspoon (If Needed)
 Watercress leaves5 Ounce (5 Cups Or 155 Grams)
 Pea shoots5 Ounce (5 Cups Or 155 Grams)
For the salmon
 Salt1 1⁄2 Teaspoon
 Salmon fillets24 Ounce (8 In Number, 1/3 Pound Each And 1/2 Inch Thick)
 Ground pepper1 Teaspoon
 Dry white wine4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
 Meyer lemon juice4 Fluid Ounce (8 Tablespoon Or 125 Milliliter)
 Water2 Fluid Ounce (4 Tablespoon Or 60 Milliliter)

Nutrition Facts

Serving size

Calories 307 Calories from Fat 198

% Daily Value*

Total Fat 21 g32.9%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 44.2 mg

Sodium 439.5 mg18.3%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.1 g4.5%

Sugars 0.6 g

Protein 18 g36.5%

Vitamin A 34.2% Vitamin C 49.1%

Calcium 6.1% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1.In a large bowl, mix together olive oil, lemon juice, shallots, salt, and pepper.
2. Add in sugar if Meyer lemon juice is not being used.
3. Blend well.
4.Add in the watercress leaves and pea shoots to dressing and coat .
5.To prepare salmon, in a heavy frying pan sprinkle salt and place over medium-high heat until nearly smoking.
6.Add in salmon fillets and let heat thoroughly for 2 minutes on one side.
7. Turn and cook other side for 1 minute.
8.Season with the pepper.
9. Pour in white wine after reducing heat to low.
10. Add 2 tablespoons of the lemon juice.
11.Cook covered until the juices are absorbed and the fish is half cooked, about 3 minutes.
12.Pour in 2 more tablespoons of the lemon juice and 3 tablespoons of the water.
13.Cook until the fish flakes easily with a fork, about 3 minutes.
14.Most of the pan juices gets absorbed.

SERVING
15.On 8 separate plates, divide and arrange the greens.
16.Place one salmon fillet on top of greens on each plate.
17.Increase the heat to high, and add remaining 4 tablespoons lemon juice and 1 tablespoon water.
18.Deglaze pan, stir to dislodge browned bits from the pan bottom.
19.Pour the pan juicesover the fish.
20.Serve immediately.
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