Salmon With Lemon Pepper Sauce And Watercress Herb Salad Recipes

LEMONY SALMON WITH WATERCRESS SALAD

Lemony Salmon with Watercress Salad image

This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!

Provided by Bilal Maassarani

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h5m

Yield 3

Number Of Ingredients 17

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped shallot
2 ½ teaspoons olive oil, divided
¼ teaspoon lemon zest
3 (6 ounce) fillets salmon
½ cup creme fraiche
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
1 pinch salt and ground black pepper to taste
1 ½ cups watercress, chopped
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon
2 teaspoons lemon juice
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g

POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE

Poached Salmon on Watercress with Citrus Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup dry white wine
1 1/2 cups water
2 lemon slices
1 small onion, peeled and quartered
5 sprigs parsley
1 bay leaf
6 peppercorns
1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
Salt and freshly ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped dill
Salt and freshly ground black pepper
6 cups watercress
Fresh dill

Steps:

To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

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