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
- Preheat oven to 375
- Season Salmon to taste with salt
- Brush both sides with 2 Tablespoons of olive oil
- Lay skin side down on a sheet pan with parchment
- Bake until the desired doneness (approximately 20 minutes)
Watercress Yogurt Technique
- Puree ½ of the watercress in a blender with ¼ cup cold water
- Whisk watercress puree into 2 cups of Greek yogurt
- Add 1 clove of microplaned garlic, 1 teaspoon of lemon juice, and 2 Tablespoons of olive oil
- Whisk to incorporate and season to taste with salt
- Can be made 1 day ahead of time
- Mushroom and Pea Salad
- Heat 1 tablespoon of olive oil and 2 Tablespoons of butter in large sauté pan
- When melted and hot, add mushrooms
- Cook until soft
- Add peas and cook until hot
- Remove from heat, melt in the final tablespoon of butter, and add chopped parsley
- Season to taste with salt
To Serve
- With a large offset spatula, carefully place the side of salmon onto the serving platter
- Garnish with a small amount of mushroom and pea salad, a small amount of watercress yogurt, and remaining watercress leaves
- Serve additional salad and yogurt on the side
