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Salmon with Watercress Sauce

by in May 2001
Salmon with Watercress Sauce
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Yield: Makes 4 servings.

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  • 1 tablespoon olive oil
  • 1 pound fresh salmon fillet, quartered
  • 3 large eggs
  • 1 bunch watercress, chopped
  • juice of 2 lemons
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground pepper


Preheat oven to 400 degrees F and grease a baking pan with the olive oil. Place the salmon pieces in the pan and bake for 8 to 10 minutes. Meanwhile, cook eggs in boiling water for 5 minutes, then plunge into cold water and peel. Blend soft-boiled egg with watercress, lemon juice, and seasonings, and refrigerate until ready to serve. When salmon is done, serve hot with egg dressing poured over the top.
Updated Wednesday, February 9th, 2005

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