Salmon with White Beans and Watercress
|Salmon fillets||16 Ounce (4 Pieces, 4 Ounce Each)|
|Ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), minced|
|Canned cannellini beans||15 Ounce, rinsed and drained (1 Can)|
|Plum tomatoes||4 , diced|
|Defatted reduced sodium chicken broth||1⁄2 Cup (8 tbs)|
|Watercress||1 Bunch (100 gm), rinsed and coarsely chopped|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Season the salmon fillets with the salt and pepper; place on a broiler pan.
Broil 4" from the heat for 3 minutes per side, or until just opaque in the center when tested with a sharp knife.
Place the water in a large no-stick skillet.
Bring to a boil over medium-high heat.
Add the garlic and stir for 1 minute.
Add the beans, tomatoes, and broth.
Cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
Add the watercress and parsley.
Cook for 30 seconds, or until the watercress begins to wilt.
Season with the salt and pepper.
Serve with the salmon.