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ALL RECIPES

Baked Salmon with Watercress Yogurt, Mushrooms and Spring Peas

  • Pair with Rosé
Serving Size
10 -12

|

Total Time
1 hour
Salmon Ingredients
  • 1 each 3 lbs. side of salmon (deboned, skin-on)
  • 2 cups of Greek yogurt
  • 1 each 2 oz package of watercress
  • ¼ cup very cold water
  • 1 clove of garlic
  • 1 teaspoon of lemon juice
  • ¼ cup + 1 Tablespoon of olive oil
  • 3 cups blanched and shocked English Peas
  • 5 lbs of mushrooms (maitake preferred)
  • 3 Tablespoons of butter
  • 1 Tablespoon of chopped parsley
  • Salt and pepper to taste
Salmon Technique
  1. Preheat oven to 375
  2. Season Salmon to taste with salt
  3. Brush both sides with 2 Tablespoons of olive oil
  4. Lay skin side down on a sheet pan with parchment
  5. Bake until the desired doneness (approximately 20 minutes)

 

Baked Salmon with Watercress Yogurt
Watercress Yogurt Technique
  1. Puree ½ of the watercress in a blender with ¼ cup cold water
  2. Whisk watercress puree into 2 cups of Greek yogurt
  3. Add 1 clove of microplaned garlic, 1 teaspoon of lemon juice, and 2 Tablespoons of olive oil
  4. Whisk to incorporate and season to taste with salt
  5. Can be made 1 day ahead of time
  1. Mushroom and Pea Salad
    1. Heat 1 tablespoon of olive oil and 2 Tablespoons of butter in large sauté pan
    2. When melted and hot, add mushrooms
    3. Cook until soft
    4. Add peas and cook until hot
    5. Remove from heat, melt in the final tablespoon of butter, and add chopped parsley
    6. Season to taste with salt

    To Serve

    1. With a large offset spatula, carefully place the side of salmon onto the serving platter
    2. Garnish with a small amount of mushroom and pea salad, a small amount of watercress yogurt, and remaining watercress leaves
    3. Serve additional salad and yogurt on the side

     

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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