Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad

You can never have too many main course recipes, so give Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad a try. This recipe serves 6 and costs $5.06 per serving. One portion of this dish contains about 36g of protein, 21g of fat, and a total of 375 calories. If you have olive oil, honey, fresh tarragon leaves, and a few other ingredients on hand, you can make it. A few people made this recipe, and 17 would say it hit the spot. It is brought to you by Bon Appetit. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, you might also like recipes such as Salmon With Lemon-pepper Sauce And Watercress-herb Salad, Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce, and Pepper-Roasted Salmon With Mustard-Herb Cream Sauce.

Servings: 6

 

Ingredients:

1 cup crème fraîche or sour cream

1/4 cup small fresh dill sprigs

Fleur de sel*

1/4 cup fresh tarragon leaves

2 tablespoons honey

3 tablespoons plus 2 teaspoons fresh lemon juice, divided

1 teaspoon finely grated lemon peel, divided

6 lemon wedges

1 tablespoon plus 2 teaspoons olive oil plus additional for brushing

6 6-oz salmon fillets

2 tablespoons chopped shallot

1 1/2 cups (lightly packed) watercress leaves and small sprigs

Equipment:

whisk

bowl

glass baking pan

baking sheet

aluminum foil

oven

Cooking instruction summary:

Whisk crme frache, 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 400F. 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.

 

Step by step:


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

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

3. 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.

4. 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.

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

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

7. Serve, passing additional sauce alongside.


Nutrition Information:

Quickview
374k Calories
35g Protein
20g Total Fat
10g Carbs
69% Health Score
Limit These
Calories
374k
19%

Fat
20g
32%

  Saturated Fat
6g
40%

Carbohydrates
10g
4%

  Sugar
7g
9%

Cholesterol
113mg
38%

Sodium
112mg
5%

Get Enough Of These
Protein
35g
71%

Vitamin B12
5µg
92%

Selenium
63µg
91%

Vitamin B6
1mg
76%

Vitamin B3
13mg
68%

Vitamin B2
0.77mg
45%

Phosphorus
403mg
40%

Vitamin B5
3mg
31%

Potassium
1042mg
30%

Vitamin B1
0.42mg
28%

Vitamin C
19mg
24%

Copper
0.47mg
24%

Vitamin K
23µg
22%

Magnesium
66mg
17%

Vitamin A
823IU
16%

Folate
59µg
15%

Iron
2mg
14%

Manganese
0.27mg
13%

Calcium
108mg
11%

Zinc
1mg
9%

Vitamin E
0.63mg
4%

Fiber
0.92g
4%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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