Lemon-Pepper and Vegetable Salmon
photo by Pagan
- Ready In:
- 24mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 cup fat free sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon juice, combined with above and divided
- 1 teaspoon lemon peel, finely grated and halved
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 teaspoons olive oil, plus additional for brushing
- 1 teaspoon balsamic vinegar
- 2 tablespoons green onions, finely minced
- 36 ounces salmon fillets, 6 steaks of 6 ounces each
- 2 cups vegetables, fresh steamed of your choice or 1 1/2 cups spinach leaves, whole
- 1⁄4 cup dill sprigs, small and fresh
- 1⁄4 cup tarragon leaf, fresh
- 1 pinch fleur de sel, to taste or 1 pinch salt, sea and to taste
- 6 lemon wedges
directions
- Whisk sour cream, one tablespoon lemon juice, balsamic vinegar, and 1/2 teaspoon lemon peel in small bowl. Season with sale and generous amounts of finely grated black pepper. Set aside.
- Whisk honey, 1 tablespoon olive oil, green onion, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in an 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat.
- Cover and chill for about an hour, turning salmon fillets occasionally.
- Position oven rack in top third and preheat to 400 degrees F. Line large, rimmed baking sheet with foil and brush with olive oil. Transfer salmon fillets onto baking sheet and pour marinade over evenly.
- Roast until salmon is opaque in center, about 13-15 minutes.
- Meanwhile, toss leaves and sprigs [spinach, dill, tarragon] or steamed vegetables, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
- Place 1 salmon fillet per plate, top with salad or vegetables and drizzle with lemon-pepper sauce. Garnish with lemon wedges and serve, passing additional sauce alongside --.
- OR.
- Mix salad or vegetables into the lemon-pepper sauce, and top salmon fillet with mixture. Garnish with lemon wedges and serve.
- NOTE: Fleur de sel is a type of sea salt.
- NOTE 2: Pictured, is the 2nd serving style, and our favorite.
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RECIPE SUBMITTED BY
Once known as KytchenWytch.
Both my Wife and i love to cook, and we love to eat, so our premium membership with this site is a partnership made by the Gods. i am a short order cook by trade, and my Wife is a published movie reviewer. We both administrate our small non profit from home, which allows us to cook more often than other couples, but we still don't have a lot of time to prepare complicated meals.
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