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Source: Food and Wine Quick from Scratch

Steamed Salmon with Watercress and Lemon Butter
Steaming keeps fish moist and couldn’t be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
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2 pounds center-cut salmon fillet, cut into 4 pieces
3/4 teaspoon salt
fresh ground black pepper
1 bunch watercress, tough stems removed
4 tablespoons butter
3/4 teaspoon fresh lemon juice




In a large pot, bring about 1 inch of water to a boil. Put the fish in a large steamer basket, skin-side down; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Pile the watercress on top. Sprinkle with another 1/4 teaspoon salt.

Put the steamer basket with the fish over the boiling water and cover. Reduce the heat to moderately high and cook until the watercress is wilted and the salmon is just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.

Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining 1/4 teaspoon salt, and a pinch of pepper. Serve the salmon and watercress topped with the lemon butter.


Wine Recommendation: The pleasures of red wine with fish are most compelling when a light, fruity red wine is paired with salmon. Choose either a California or Oregon pinot noir or a modestly priced red Burgundy (made from pinot noir).


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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