There couldn’t have been more perfect timing for this guest post. My husband and I were discussing the fact that we never steam seafood. It’s always served baked, pan fried, or grilled.
Now we can learn how to steam or poach fish from Dave. Let’s see how he does it . . .
There is a saying, “if it swims, it slims” which refers to healthy properties of fish and one of the healthiest out there is salmon, a great source of Omega-3 fatty acids as well as Vitamins A, B and D, calcium, iron, phosphorus and selenium. This combination can help lower your cholesterol and in turn your blood pressure.
This delicious guest recipe from Dave Harrison on behalf of Le Creuset kitchenware pairs salmon with a refreshing watercress sauce, which is also super healthy. And it tastes great too.
- Little butter for greasing
- 4 x 175g (6 ounce) portions of salmon fillet
- 4 tablespoons dry white wine
- A few sprigs of fresh flat leaf parsley and chervil (or your favourite herbs for fish)
- Thinly pared zest of 1 large lemon
- Little salt
- Freshly ground black pepper
- Accompanying Vegetables
- 1/2 kg (1 pound) baby new potatoes
- 1/2 kg (1 pound) baby courgettes or fine green beans
- Watercress Sauce
- 60g (2 ounces) watercress leaves with fine stems
- Small bunch fresh flat leaf parsley
- 1 garlic clove
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- Cut 4 rectangles of aluminium foil (approx 28 x 23cm – 11 x 9 inches) butter lightly.
- Place a piece of salmon in the centre of the foil, spoon 1 tablespoon white wine over the fish adding a few sprigs of herbs and a piece of pared lemon zest over the top. Season lightly. Bring the long sides of the foil together over the top of the salmon, making a secure fold. Fold up the ends so that the contents are enclosed.
- Have all the potatoes cut into small even sized pieces. Transfer to the pasta pot with a little salt and cover with boiling water. Place on the stove top and return to a brisk boil.
- Make a layer of the green vegetables in the steamer and place the salmon parcels on top. Stand the steamer over the potatoes adding the lid. Reduce the heat (but maintain a steady simmer) and cook for 10 – 12 minutes.
- Lift out the salmon parcels, Open them up and transfer the fish to a warmed serving dish, discarding the herbs and lemon. Spoon a little of the wine jus, contained in the foil parcel, over the top of each piece. Serve the green vegetables then use the steamer as a colander to strain the potatoes.
- Watercress Sauce
- Put all the ingredients into a food processor or blender and whizz just long enough to blend the ingredients, but not so as to break down the watercress and herbs completely. Cover and chill until required.
Calories: 471 Weight Watchers PointsPlus 11 Total Fat: 21.05g Cholesterol: 93mg Sodium: 186mg Total Carbs: 26.76g Dietary Fiber: 5.85g Sugars: 5.37g Protein: 37.81g
If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.