Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad

Name: Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters crème fraîche or sour cream; 59 milliliters fresh dill sprigs; 6 servings Fleur de sel; 59 milliliters fresh tarragon leaves; 2 Tbsps honey; 3 Tbsps fresh lemon juice, divided; 1 teaspoon finely grated lemon peel, divided; 6 lemon wedges; 1 Tbsp olive oil plus additional for brushing; 1 kilograms salmon fillets; 2 Tbsps chopped shallot; 355 milliliters (lightly packed) watercress leaves and small sprigs

Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad is a gluten free, primal, and pescatarian recipe with 6 servings. One portion of this dish contains approximately 37g of protein, 21g of fat, and a total of 401 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. A couple people really liked this main course. Head to the store and pick up tarragon leaves, lemon peel, lemon wedges, and a few other things to make it today. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk crme frache, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.

Ingredients you will need

Lemon Juice

Lemon Peel

Pepper

Salt

Equipment you will use

Whisk

Bowl

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish.

Ingredients you will need

Lemon Juice

Lemon Peel

Olive Oil

Shallot

Honey

Equipment you will use

Glass Baking Pan

Whisk

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 400F. Line large baking sheet with foil and brush with olive oil.

Ingredients you will need

Salmon Fillets

Olive Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Transfer salmon fillets, with some marinade still 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.

Ingredients you will need

Watercress

Tarragon

Salmon

Fleur De Sel

Lemon Juice

Olive Oil

Marinade

Pepper

Dill

Equipment you will use

Baking Sheet

Bowl

Place 1 salmon fillet on each of 6 plates. Top with watercress salad.

Ingredients you will need

Salmon Fillets

Watercress

Drizzle with lemon-pepper sauce and garnish with lemon wedges.

Ingredients you will need

Lemon Wedge

Hot Sauce

Lemon

Serve, passing additional sauce alongside.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

237milliliters

crème fraîche or sour cream 59milliliters

fresh dill sprigs 6servings

Fleur de sel 59milliliters

fresh tarragon leaves 2Tbsps

honey 3Tbsps

fresh lemon juice, divided 1teaspoon

finely grated lemon peel, divided 6

lemon wedges 1Tbsp

olive oil plus additional for brushing 1kilograms

salmon fillets 2Tbsps

chopped shallot 355milliliters

(lightly packed) watercress leaves and small sprigs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.