Cold Poached Salmon Steaks with Watercress Sauce

• 1 medium lemon
• 4 salmon steaks
• 3/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1 medium onion
• Watercress sauce
• 1/2 bunch watercress
• 1/2 c. sour cream
• 1 tbsp. fresh lemon juice
• 1 tsp. chopped fresh terragon
• .13 tsp. dried tarragon may be substituted for fresh terragon
• 1 1/2 tsp. sugar
• 1 tsp. salt

1. From lemon, squeeze juice; reserve for Watercress Sauce.
2. Set lemon shells aside.
3. Rub salmon steaks evenly with salt and pepper.
4. In 12-inch skillet, heat 1/2 inch water to boiling over high heat.
5. Add salmon, onion, and lemon shells; heat to boiling.
6. Reduce heat; cover and simmer until fish is just opaque throughout, 5 to 8 minutes.
7. With slotted spatula, transfer fish to platter.
8. Let cool 30 minutes, or cover and refrigerate to serve later.
9. Meanwhile, prepare Watercress Sauce.
10. For Watercress Sauce : In blender or in food processor with knife blade attached, puree 1/2 bunch watercress, tough stems trimmed (1 cup), 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh tarragon or 1/8 teaspoon dried tarragon, 1 1/2 teaspoons sugar, and 1 teaspoon salt until smooth.
11. Cover and refrigerate.
12. Makes about 1/2 cup sauce.Each tablespoon: About 35 calories, 1g protein, 2g carbohydrate, 3g total fat (2g saturated), 6mg cholesterol, 301mg sodium.
13. Remove skin and bones from salmon, if you like.
14. Serve with sauce.
15. Makes 4 main-dish servings.
16. Nutritional information is based on one serving without sauce.

lemon, salmon, salt, ground black pepper, onion, sauce, watercress, sour cream, lemon juice, terragon, tarragon, sugar, salt

Taken from www.delish.com/recipefinder/cold-poached-salmon-steaks-watercress-sauce (may not work)