Source: dLife

Succulent salmon fillets in a peppery watercress sauce.

Servings

1 cup fat free reduced sodium chicken broth
0.5 cup Wine, white, Semillon, 5 fl ounce serving
0.25 cup shallots, chopped , minced
1 bay leaf
0.25 cup Milk, 1%, with add vitamin A & D
2 tsp cornstarch
0.5 cup fresh watercress, chopped , finely
4 salmon fillet (6 ounces each, about 1 inch thick)
1 fresh lemon juice, per fruit (about 2 tbsp)
0.25 tsp salt
0.25 tsp black pepper , freshly ground
1 Greens, watercress, fresh, sprig
1 medium lemons , cut into wedges

1 Heat broth, wine, shallots, and bay leaf in a pot and let boil. Lower heat and simmer until mixture is reduced to 3/4 cup, about 20 minutes. Remove bay leaf.
2 Whisk together milk and cornstarch and pour into broth mixture. Stirring continually, boil 1 minute. Mix in watercress and cook 30 seconds. Remove from heat.
3 Lay salmon in a baking dish and season with lemon juice, salt, and pepper. Wrap with plastic wrap and cut holes to vent. Place in microwave and cook 4 1/2 minutes. Top salmon with sauce, watercress sprigs, and lemon wedges.

A microwave is the best way to retain moisture and flavor in the salmon. It can also be broiled in the oven, but microwaving is preferred.