Salmon With Lemon-Pepper Sauce and Watercress-Herb Salad
- Ready In:
- 44mins
- Ingredients:
- 17
- Serves:
-
6
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
-
Lemon-Pepper sauce:
- Whisk creme fraiche, 1 tablespoon lemon juice and 1/2 teaspoon lemon peel in small bowl.
- Season with salt to taste and a generous amount of pepper.
-
Salmon Fillets:
- Whisk honey,1 tablespoon olive oil, shallot,2 tablespoons lemon juice and remaining lemon peel in an 11X7X2-inch glass baking dish.
- Add salmon fillets and turn to coat.
- Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.
- Position rack in top third of oven and preheat to 400 degrees.
- Line large rimmed baking sheet with foil and brush with olive oil.
- Transfer salmon fillets, with some marinade clinging. to rimmed baking sheet.
- Roast until salmon is just opaque in center, about 14 minutes.
- 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.
- Place 1 salmon fillet on each of 6 plates.
- Top with watercress salad, drizzle with lemon-pepper sauce and garnish with lemon wedges.
- Serve,passing additional sauce alongside.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas