This salmon with lemon pepper and roasted brussel sprouts is an easy weeknight dinner idea that can also be used for entertaining, especially in the summer. A real crowd pleaser.
This sauce is adapted from Bon Appetit, March 2006. Serves 6
Ingredients
- 1 cup creme fraiche or sour cream
- 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
- 1 teaspoon finely grated lemon peel, divided
- 2 tablespoons honey
- 1 tablespoon plus 2 teaspoons olive oil, plus additional for brushing
- 2 tablespoons chopped shallots
- 6 6 ounce salmon fillets, skin off
- 1 2/3 cups watercress leaves
- 1/4 cup small fresh dill sprigs
- 1/4 fresh tarragon leaves
- sea salt and pepper
- 6 lemon wedges
- Brussel sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
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Whisk creme fraiche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amounts of pepper.
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Whisk honey, one tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon zest in 11 x 7 x 2 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.
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Position rack in top third of oven and preheat to 400 F.
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Line large baking sheet with foil and brush with olive oil.
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Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in centre, about 14 minutes.
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Meanwhile, toss watercress leaves, dill, tarragon, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with salt and pepper.
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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.
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For the brussel sprouts, remove the brown base and toss with 3 tablespoons olive oil, salt and pepper and bake at 400 F for 35 to 40 minutes. Sprinkle with salt once more after baking while still hot. Serve alongside the salmon.
