Save any remaining green sauce to use as salad dressing or as a sandwich spread.
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 (5 ounce) salmon fillets, skins removed, about 1 1/2 x 4 inches
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.
Heat oven to 300 degrees F.
Rub the bottom of a 9 x 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 for 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