Steamed Salmon With Watercress Sauce

• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup Chardonnay or other dry white wine
• 1/4 cup minced shallots
• 1 bay leaf
• 1/4 cup 1% low-fat milk
• 2 teaspoons cornstarch
• 1/2 cup finely chopped trimmed watercress
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Watercress sprigs (optional)
• Lemon wedges (optional)

1. Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 3/4 cup (about 20 minutes). Discard bay leaf. Combine milk and cornstarch, stirring with a whisk. Add to broth mixture; bring to a boil. Cook for 1 minute, stirring constantly. Stir in watercress; cook for 30 seconds. Keep warm.
2. Arrange the salmon fillets in a single layer in an 11 x 7-inch baking dish, and sprinkle with lemon juice, salt, and pepper. Cover with plastic wrap, and vent. Microwave at high 4 1/2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 1/4 cup sauce. Garnish with watercress sprigs and lemon wedges, if desired.

chicken broth, white wine, shallots, bay leaf, milk, cornstarch, trimmed watercress, salmon, lemon juice, salt, freshly ground black pepper, sprigs, lemon wedges

Taken from www.myrecipes.com/recipe/steamed-salmon-with-watercress-sauce (may not work)