Salmon With Lemon-Pepper Sauce and Watercress-Herb Salad |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 6 |
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This is a simple to prepare but impressive salad. Fresh watercress is delicious with this, but if you're unable to get it the bagged Spring Mix salad will do in it's place. From the March 2008 issue of Bon Appetit magazine. Ingredients:
1 cup creme fraiche or 1 cup sour cream |
3 tablespoons fresh lemon juice, divided |
2 teaspoons fresh lemon juice, divided |
1 teaspoon finely grated lemon peel, divided |
2 tablespoons honey |
1 tablespoon olive oil, plus additional |
olive oil, for brushing |
2 teaspoons olive oil, plus additional |
olive oil, for brushing |
2 tablespoons chopped shallots |
6 (6 ounce) salmon fillets |
1 1/2 cups watercress leaves, and small sprigs (lightly packed) |
1/4 cup fresh dill sprig |
1/4 cup fresh tarragon leaves |
fleur de sel or salt |
fresh ground pepper (to taste) |
6 lemon wedges (garnish) |
Directions:
1. Lemon-Pepper sauce:.
2. Whisk creme fraiche, 1 tablespoon lemon juice and 1/2 teaspoon lemon peel in small bowl.
3. Season with salt to taste and a generous amount of pepper.
4. Salmon Fillets:.
5. Whisk honey,1 tablespoon olive oil, shallot,2 tablespoons lemon juice and remaining lemon peel in an 11X7X2-inch glass baking dish.
6. Add salmon fillets and turn to coat.
7. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
8. Position rack in top third of oven and preheat to 400 degrees.
9. Line large rimmed baking sheet with foil and brush with olive oil.
10. Transfer salmon fillets, with some marinade clinging. to rimmed baking sheet.
11. Roast until salmon is just opaque in center, about 14 minutes.
12. Meanwhile, toss watercress leaves and sprigs, dill sprigs,tarragon leaves,remaining 2 teaspoons lemon juice and remaining 2 teaspoons olive oil in medium bowl.Season to taste with fleur de sel and pepper.
13. Place 1 salmon fillet on each of 6 plates.
14. Top with watercress salad, drizzle with lemon-pepper sauce and garnish with lemon wedges.
15. Serve,passing additional sauce alongside.
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