Quick Salmon Filets and Watercress Sauce Recipe

Name: Quick Salmon Filets and Watercress Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon filets, about 2.5 cm (1 inch) thick (150 g/5 oz) each; 10 mL (2 teaspoons) lemon juice; To taste, freshly ground black pepper; 250 mL (1 cup) 1% M.F. cottage cheese; 60 mL (1/4 cup) fat-free plain yogurt; 60 mL (1/4 cup) chopped watercress leaves; 30 mL (2 tablespoons) chopped fresh parsley; 15 mL (1 tablespoon) chopped fresh chives; 10 mL (2 teaspoons) grated Parmesan cheese

Ingredients

4 salmon filets, about 2.5 cm (1 inch) thick (150 g/5 oz) each
10 mL (2 teaspoons) lemon juice
To taste, freshly ground black pepper
250 mL (1 cup) 1% M.F. cottage cheese
60 mL (1/4 cup) fat-free plain yogurt
60 mL (1/4 cup) chopped watercress leaves
30 mL (2 tablespoons) chopped fresh parsley
15 mL (1 tablespoon) chopped fresh chives
10 mL (2 teaspoons) grated Parmesan cheese

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 200?C (400?F).
Arrange salmon in a single layer on a large sheet of lightly oiled aluminium foil.
Drizzle with lemon juice and season with pepper to taste.
Fold foil tightly shut and place on a baking sheet.
Bake in the oven for about 15 minutes, or until fish is opaque and flakes easily with a fork.
In the meantime, using a blender or food processor, mix cottage cheese, plain yogurt, watercress, parsley, chives and Parmesan cheese until smooth. (Alternately, press cottage cheese through a sieve and add remaining ingredients, mixing well, if you do not have a food processor or blender.)
Place salmon on 4 plates and decorate with sprigs of watercress.
Serve watercress sauce in a sauce boat.