Lemony Salmon With Watercress Salad Recipes

LEMONY SALMON WITH WATERCRESS SALAD

Steps:

• Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
• Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
• Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
• Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
• Transfer salmon fillets, with marinade, to the prepared baking sheet.
• Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
• Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS

Steps:

• Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

LEMONY SALMON AND ASPARAGUS SALAD

Steps:

• Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
• Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
• Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
• Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
• Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
• After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
• Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

SALMON WITH LEMON PEPPER SAUCE AND WATERCRESS SALAD

Steps:

• Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
• Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 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°F Line large baking sheet with foil and brush with olive oil. 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.
• 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.

LEMONY SALMON WITH WATERCRESS SALAD

Steps:

• Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
• Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
• Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
• Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
• Transfer salmon fillets, with marinade, to the prepared baking sheet.
• Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
• Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

SOY-GLAZED SALMON WITH WATERCRESS SALAD

Steps:

• In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
• Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.

SALMON WITH LEMON-PEPPER SAUCE AND WATERCRESS-HERB SALAD

Steps:

• 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.