Seared Salmon with New Potatoes and Watercress

This recipe serves:  4

1 pound small, red Bliss potatoes, halved
1 tablespoon olive oil
4 salmon fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 bunches watercress, stems removed
1/2 cup low sodium chicken broth
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped shallots

1. Place the potatoes in a microwave-safe container with a splash of water and cover with plastic wrap. Microwave the potatoes until they are tender, about 7 minutes.

2. In a nonstick skillet, heat the olive oil over medium-high heat.

3. Season the salmon with salt and pepper. Cook the salmon on both sides until it is cooked through, about 5 minutes per side. Transfer the salmon to a platter and keep warm.

3. In the same pan, add the watercress and 1/4 cup of the chicken stock and cook for 30 seconds, until the watercress is just wilted. Season the watercress with salt and pepper. Place the watercress in the center of the platter with the salmon.

4. Add the remaining chicken stock, mustard, lemon juice and shallots to the pan, bring to a boil and whisk together.

5. Arrange the potatoes around the platter. Drizzle the mustard mixture over the salmon and potatoes and serve.

Serving Size: 1 fillet with watercress and potatoes

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