Ingredients
Array
(
[0] => Array
(
[8af82980-a2e0-1e54-5d1d-ca55a319c0de] => Array
(
[title] => sour cream
[ingredientid] => 31113
[ingredientuuid] => 8af82980-a2e0-1e54-5d1d-ca55a319c0de
[quantity] => 1.00
[measure] => cup
[title_custom] => crème fraiche or sour cream
[componentid] => 0
[method] =>
)
[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
(
[title] => juice, lemon, fresh
[ingredientid] => 19880
[ingredientuuid] => 26b9a114-cf25-b8d4-85f3-7257e3b9f452
[quantity] => 3.00
[measure] => tablespoons
[title_custom] => plus 2 teaspoons fresh lemon juice,
[componentid] => 0
[method] => divided
)
[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
(
[title] => lemon peel, fresh
[ingredientid] => 20495
[ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => finely grated lemon peel,
[componentid] => 0
[method] => divided
)
[95719a75-3445-6534-45a4-57b9bff2e379] => Array
(
[title] => honey, pkt
[ingredientid] => 18056
[ingredientuuid] => 95719a75-3445-6534-45a4-57b9bff2e379
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => honey
[componentid] => 0
[method] =>
)
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
(
[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => plus 2 teaspoons olive oil plus additional for brushing
[componentid] => 0
[method] =>
)
[e8cda502-76c3-2a94-61b2-8c006f98f925] => Array
(
[title] => shallots, chpd, fresh
[ingredientid] => 29272
[ingredientuuid] => e8cda502-76c3-2a94-61b2-8c006f98f925
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => chopped shallot
[componentid] => 0
[method] =>
)
[5f828e4e-7e71-5f74-f10c-3c7f149fd37d] => Array
(
[title] => fish, salmon, pink, fillet, raw
[ingredientid] => 15035
[ingredientuuid] => 5f828e4e-7e71-5f74-f10c-3c7f149fd37d
[quantity] => 6.00
[measure] => each
[title_custom] => 6-ounce salmon fillets
[componentid] => 0
[method] =>
)
[f5d6982c-3cd3-3f34-2196-7b1d2793e316] => Array
(
[title] => greens, watercress, fresh, sprig
[ingredientid] => 17584
[ingredientuuid] => f5d6982c-3cd3-3f34-2196-7b1d2793e316
[quantity] => 1.50
[measure] => cups
[title_custom] => (lightly packed) watercress leaves and small sprigs
[componentid] => 0
[method] =>
)
[674ac482-5e6d-f6b4-6df7-ae5650dce49a] => Array
(
[title] => dill weed, fresh
[ingredientid] => 11492
[ingredientuuid] => 674ac482-5e6d-f6b4-6df7-ae5650dce49a
[quantity] => 0.25
[measure] => cup
[title_custom] => small fresh dill sprigs
[componentid] => 0
[method] =>
)
[adc4f124-fb5b-a3c4-598f-1e05b92b0207] => Array
(
[title] => herb, tarragon, fresh, intl
[ingredientid] => 18011
[ingredientuuid] => adc4f124-fb5b-a3c4-598f-1e05b92b0207
[quantity] => 0.25
[measure] => cup
[title_custom] => fresh tarragon leaves (Fleur de sel*)
[componentid] => 0
[method] =>
)
[ca48d945-cb46-73c4-65ff-2805f621275b] => Array
(
[title] => "lemon, raw, w/ peel, 1/4 wedge"
[ingredientid] => 37300
[ingredientuuid] => ca48d945-cb46-73c4-65ff-2805f621275b
[quantity] => 6.00
[measure] => each
[title_custom] => lemon wedges
[componentid] => 0
[method] =>
)
)
)
-
1 cup crème fraiche or sour cream
-
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
-
1 tsp finely grated lemon peel, divided
-
2 tablespoons honey
-
1 tbsp plus 2 teaspoons olive oil plus additional for brushing
-
2 tablespoons chopped shallot
-
6 6-ounce salmon fillets
-
1 1/2 cups (lightly packed) watercress leaves and small sprigs
-
1/4 cup small fresh dill sprigs
-
1/4 cup fresh tarragon leaves (Fleur de sel*)
-
6 lemon wedges
Recipe Method
1.
Whisk crème fraiche, 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.
2. Position rack in top third of oven and preheat to 400 degrees Fahrenheit. 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.
3. 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.
4. 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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