Salmon With Lemon-Pepper Sauce And Watercress-Herb Salad
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl
2
Season with salt and generous amount of pepper
3
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish
4
Add salmon fillets and turn to coat
5
Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally
6
Position rack in top third of oven and preheat to 400°F
7
Line large baking sheet with foil and brush with olive oil
8
Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet
9
Roast until salmon is just opaque in center, about 14 minutes
10
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl
11
Season to taste with fleur de sel and pepper
12
Place 1 salmon fillet on each of 6 plates
13
Top with watercress salad
14
Drizzle with lemon-pepper sauce and garnish with lemon wedges
15
Serve, passing additional sauce alongside
16
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl
17
Season with salt and generous amount of pepper
18
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish
19
Add salmon fillets and turn to coat
20
Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally
21
Position rack in top third of oven and preheat to 400°F
22
Line large baking sheet with foil and brush with olive oil
23
Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet
24
Roast until salmon is just opaque in center, about 14 minutes
25
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl
26
Season to taste with fleur de sel and pepper
27
Place 1 salmon fillet on each of 6 plates
28
Top with watercress salad
29
Drizzle with lemon-pepper sauce and garnish with lemon wedges
30
Serve, passing additional sauce alongside
31
*A type of sea salt; available at some supermarkets and at specialty foods stores
32
*A type of sea salt; available at some supermarkets and at specialty foods stores