Salmon with White Beans and Watercress Recipe
Ingredients
| 4 salmon fillets (4 ounces each) | ||
| Ground black pepper | 1 To taste | |
| Water | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Plum tomatoes | 4 , diced | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| 1 bunch watercress, rinsed and coarsely chopped | ||
| 1/4 cup chopped fresh Italian parsley | ||
| Salt | To Taste | |
Directions
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Season the salmon fillets with the salt and pepper; place on a broiler pan.
Broil 4" from the heat for 3 minutes per side, or until just opaque in the center when tested with a sharp knife.
Place the water in a large no-stick skillet.
Bring to a boil over medium-high heat.
Add the garlic and stir for 1 minute.
Add the beans, tomatoes, and broth.
Cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
Add the watercress and parsley.
Cook for 30 seconds, or until the watercress begins to wilt.
Season with the salt and pepper.
Serve with the salmon.
Preheat the broiler.
Season the salmon fillets with the salt and pepper; place on a broiler pan.
Broil 4" from the heat for 3 minutes per side, or until just opaque in the center when tested with a sharp knife.
Place the water in a large no-stick skillet.
Bring to a boil over medium-high heat.
Add the garlic and stir for 1 minute.
Add the beans, tomatoes, and broth.
Cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
Add the watercress and parsley.
Cook for 30 seconds, or until the watercress begins to wilt.
Season with the salt and pepper.
Serve with the salmon.
Chef
