Salmon steaks with muscadet, watercress, and dill potatoes


by: Army Mom

Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.


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serves: 4

1 1/2 lb (750 g) large new potatoes (scrubbed)

1 small bunch of dill

4 (7-oz/200-g) salmon steaks

2 tablespoons Clarified Butter

1/4 cup Muscadet or another dry white wine

1/2 cup (120 ml) Fish Stock (or Chicken Stock)

1/4 cup (50 g) unsalted butter

1 tablespoon chopped flat-leaf parsley

1 cup (75 g) watercress (large stems removed)

2 tablespoons extra virgin olive oil

1 teaspoon white wine vinegar

Salt and freshly ground black pepper

Nutrition Facts
Salmon steaks with muscadet, watercress, and dill potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 358

  • Total Fat: 22.2 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 49.7 mg
  • Sodium: 155.3 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 0.2 g
  • Protein: 15.9 g

how is this calculated?

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1.  Cut each potato lengthwise into four or six pieces. Cook in a pan of boiling salted water with 2 sprigs of the dill for 10 minutes or until just tender.

2.  Meanwhile, preheat the oven to 400°F (200°C). Season the salmon steaks on both sides with some salt and pepper. Heat the clarified butter in a frying pan that can be transferred to the oven. Add the salmon and cook for 1 to 2 minutes on each side until lightly browned.

3.  Remove the pan from the heat and let cool for 30 seconds. Then pour in the wine. Place the pan in the oven and cook for 5 minutes.

4.  Remove the salmon from the oven and lift the steaks onto a plate. Keep warm. For the sauce, pour the fish or chicken stock into the frying pan, bring to a boil, and add the unsalted butter. Boil rapidly until the liquid has reduced by half. Add the parsley and adjust the seasoning, if necessary.

5.  To serve, arrange the salmon steaks, watercress, and potatoes on four warmed plates. Mix together the olive oil, vinegar, and 1/2 teaspoon of salt. Pour this dressing over the watercress and pour the sauce over the salmon, then serve.

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