Salmon with Watercress Sauce


1 tablespoon olive oil
1 pound fresh salmon fillet, quartered
3 large eggs
1 bunch watercress, chopped
juice of 2 lemons
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper


Preheat oven to 400 degrees F and grease a baking pan with the olive oil. Place the salmon pieces in the pan and bake for 8 to 10 minutes. Meanwhile, cook eggs in boiling water for 5 minutes, then plunge into cold water and peel. Blend soft-boiled egg with watercress, lemon juice, and seasonings, and refrigerate until ready to serve. When salmon is done, serve hot with egg dressing poured over the top.


Makes 4 servings.

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