Ingredients
2lbssalmon fillet,center cut
¾tspsalt
fresh ground black pepper
1bunchwatercress
4tbspunsalted butter
¾tsplemon juice
Preparation
In a large pot, bring about 1 inch of water to a boil.
Put the fish in a large steamer basket, skin-side down, then sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of pepper.
Pile the watercress on top. Sprinkle with another ¼ teaspoon of salt.
Put the steamer basket with the fish over the boiling water and cover.
Reduce the heat to moderately high and cook for about 5 minutes for a 1-inch-thick fillet, until the watercress is wilted and the salmon is just barely done and the fish still being translucent in the center.
In a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining ¼ teaspoon of salt, and a pinch of pepper.
Serve the salmon and watercress topped with the lemon butter, and enjoy!
