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Salmon with Watercress Puree
Source: dLife

Fresh salmon fillets over a potato/watercress puree topped with red and yellow peppers.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 324.9
Total Carbs 9.4 g
Dietary Fiber 1.6 g
Sugars 1.6 g
Total Fat 9.9 g
Saturated Fat 2.5 g
Unsaturated Fat 3.2 g
Potassium 1394.4 mg
Protein 47.4 g
Sodium 367.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 5 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  Potatoes, fresh, with skin, diced
8 cup  fresh watercress, chopped
1 tbsp  unsalted butter
0 1/2 tsp  salt
2 tbsp  cold water
0 3/4 cup  chopped yellow bell peppers
0 3/4 cup  chopped red bell peppers
6 each  salmon fillet
1 each  cooking spray
  1. Boil 8 cups of water in a pot or Dutch oven. Cook potatoes in water 15 minutes. Add watercress and cook 10 minutes. Strain well.
  2. Using a food processor, puree potato/watercress mixture, butter, and 1/4 teaspoon salt until smooth. Reserve in a warm place.
  3. Pour 2 tablespoons water in a frying pan and heat. Mix in pepper, place lid on pan, and cook 10 minutes over medium heat, stirring frequently.
  4. Using a slotted spoon, place bell peppers in a bowl and reserve.
  5. Season salmon with the rest of the salt.
  6. Heat a cooking spray coated frying pan over medium high heat. Lay fish in pan and cook 4 minutes per side or until fish is flaky.
  7. Spoon 1/3 cup watercress mixture onto each of 6 plates, top with 1 piece of salmon and 2 tablespoons bell peppers.

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