| | | | 1 |  | small white onion, chopped | | | | | 2 | | cloves garlic, minced | | | | | 1 | | cup chopped fresh flat-leaf parsley | | | | | 4 | | ounces watercress leaves, plus 2 bunches for serving | | | | | 8 | | ounces fresh spinach leaves | | | | | 1/2 | | cup nonfat buttermilk | | | | | 1/2 | | cup low-fat sour cream | | | | | | Juice of 1 lemon | | | | | 2 | | teaspoons coarse salt | | | | | 1/2 | | teaspoon freshly ground pepper | | | | | 1/4 | | cup water | | | | | 1 1/2 | | teaspoons extra-virgin olive oil | | | | | 6 | | five-ounce salmon fillets, skins removed, about 1 1/2 by 4 inches | | | | | 1. Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator. | | | | | 2. Preheat oven to 300°. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days. | | | | | | Per serving: 199 calories, 9 g fat, 53 mg cholesterol, 7 g carbohydrate, 839 mg sodium, 23 g protein, 2 g fiber. |
WW Points: 4
Cal: 199 ; Fat: 9 ; Fiber: 2 |
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