1/2 cup mayonnaise [1]
1/3 cup finely chopped watercress leaves
2 teaspoons coarse-grained Dijon mustard
2/3 teaspoon lime juice [2]
1/3 cup water
1/3 cup white cooking wine
1 shallot, thinly sliced
4 fresh parsley sprigs [3]
1 fresh thyme sprig [3]
1 1/4 pounds salmon fillet
Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.
Combine water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. [4] Remove from heat; let stand, covered, 5 minutes. Transfer salmon to plate. [5] Serve with mayonnaise.
Notes:
[1] This is 2/3 the sauce and half the fish of the original. It made a nice dinner for two people with slight leftovers this way.
[2] The original wanted lemon juice, but we had lime and it turned out well.
[3] We used dried herbs and guessed heedlessly about the equivalences. I think the ratio of parsley to thyme was probably more like 1:1 than 4:1.
[4] The first time I made this, we started it on medium-low heat, which meant it took about 8 minutes to even reach a simmer, and another not-quite-ten to cook through. The second time, we had it on high heat until it boiled, then reduced it to simmer low, and the results were chewier. The first way was better AND it boiled off enough of the liquid that the soggy herbs + shallot could be scraped up and used as an additional topping for contrast.
[5] Only once we were about to dig in did we notice the original recipe said to chill the fish for four hours and serve cold. Screw that! The temperature contrast between mayonnaise and fish was one of the things I liked about this.
Separating watercress leaves from stalks is finicky work, but overall this is a very quick recipe for two people.