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Slow Roasted Salmon with Green Sauce




Source of Recipe


marthastewartliving






Recipe Introduction


Save any remaining green sauce to use as salad dressing or as a sandwich spread.





List of Ingredients



• 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
  






Instructions



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.
   






Final Comments


Serves 6

Per serving: 199 calories, 9 g fat, 53 mg cholesterol, 7 g carbohydrate, 839 mg sodium, 23 g protein, 2 g fiber.