Quick And Easy Salmon Steaks With Watercress Sauce
|Salmon steaks||20 Ounce (4 Steaks Of 5 Ounce Or 150 Grams Each, 1 Inch Thick)|
|Lemon juice||2 Teaspoon|
|Freshly ground pepper||To Taste|
|For watercress sauce|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Chopped watercress leaves||1⁄4 Cup (4 tbs) (Fresh Ones)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Grated parmesan cheese||2 Teaspoon|
Oven Steam Method: On lightly oiled large piece of foil, arrange salmon in single layer.
Sprinkle with lemon juice, and pepper to taste.
Fold foil over salmon and seal; place on baking sheet.
Bake in 400°F/ 200°C oven for about 15 minutes or until fish is opaque and flakes easily with fork.
Microwave Method: In microwave-safe dish arrange salmon in single layer.
Sprinkler with lemon juice, and pepper to taste.
Cover with plastic wrap; fold back corner to vent.
Microwave at high (100%) power for 5 minutes or until fish is opaque and flakes easily with fork.
Watercress Sauce: In food processor, combine cottage cheese, yogurt, chopped watercress, parsley, chives and Parmesan; process until well mixed.
Or pass cottage cheese through a sieve and combine with remaining ingredients.
Arrange salmon on plates and garnish with sprig of watercress.
Pass sauce separately.