- Prep Time: 30-60 minutes
- Cook Time: 35 minutes
- Total Time: 1-2 hours
- Servings: 6-8
- 1 wild Alaska salmon side/fillet (approximately 1 ½ pounds)
- ¼ cup olive oil
- Finely grated zest and juice of 1 lemon
- 2 tablespoons butter
- 1 small onion, very finely chopped
- 4 oz dry white wine
- 1 ounce watercress, finely chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh marjoram, oregano or parsley
- 1 cup crème fraiche
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish
Step 1 Prep the salmon
Place the side of salmon onto a spray-coated baking pan. Mix together the olive oil, lemon zest and lemon juice as a marinade. Brush half onto fish. Cover and chill until ready to cook, 30-60 minutes.
Step 2 Roast the salmon
Preheat oven to 375F. Brush salmon with remaining marinade. Roast for 15-18 minutes, just until opaque throughout. Remove from oven; allow the fish to rest 5-10 minutes.
Step 3 Meanwhile, make the sauce and serve
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook until very soft, about 5 minutes. Add the white wine and allow it to bubble up for a moment, then stir in the watercress and herbs. Blend in the crème fraîche and season to taste with salt and pepper. Serve salmon with the sauce, garnishing with chives, chive flowers, marjoram or parsley.
Cook’s Tip: Vary the garnishing herbs according to your preference/season – or what grows in your garden!