Salmon with Watercress Sauce

What if this time we combined salmon and asparagus? A watercress sauce complements it perfectly.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, salmon

  • 2 spoons Butter, unsalted

  • 2 piece Onion, young

  • 1 bouquet Cherry, fresh

  • 150 ml Sour cream

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 300 g Asparagus, fresh

  • 1.5 spoons Oil, vegetable oil, canola

Steps

  1. Thoroughly rinse the salmon fillets, dry them with kitchen towels, and season with salt and pepper. Place a pan on the stove and heat the oil well. Place two salmon fillets in the hot pan and cook each side for about 3 minutes. Repeat the process and cook the remaining fillets in the same way, then keep them warm.

  2. While the meat is cooking, thoroughly rinse the watercress and discard any leaves that are not green. Then finely chop the watercress. Thoroughly rinse the spring onions, clean them, and finely chop them. Place a new pan on the stove and heat the butter.

  3. Quickly sauté the spring onions in the butter, then add the watercress. Cook everything together for about 2 minutes until the watercress wilts, but it should not lose its bright green color. Stir constantly. Add the cream, season the sauce to taste, bring to a boil, and then remove from the heat.

  4. Rinse the asparagus and dry them thoroughly, then trim the woody ends. Place a pot with half a liter of salted water on the stove, and when the water boils, add the asparagus. Cook them for about three minutes until tender, then drain well.

  5. Serve the salmon and asparagus on plates, pour the sauce over them, and bring the prepared dish to the table.

Nutrition Information (Per 100g)

  • Calories: 215.91 kcal
  • Fat: 13.72 g
    • Saturated Fat: 3.66 g
  • Carbohydrates: 0.26 g
    • Sugars: 0 g
  • Protein: 20.39 g
  • Fiber: 0 g