Ingredients

2 tablespoons olive oil
2 tablespoons finely chopped shallots
1 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon
1/2 cup sun-dried tomatoes, rehydrated
1, 15-ounce can artichoke hearts, cut into quarters
4 salmon fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
1 1/2 cups water or more to cook the salmon
1 bunch watercress, washed and stemmed

Description

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