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Author Notes: I worked for a corporate caterer for several years. We made a version of this salmon salad every now and then for the lunch service. I loved it. —mrslarkin
for the salmon:
- 2 salmon fillets, about 5 or 6 ounces each
- unsalted butter, softened
- kosher salt
- two pinches of grains of paradise, crushed
- 6 juniper berries, crushed
- some fennel fronds
- Preheat oven to 450 degrees F. On a large piece of buttered foil, place salmon and season with salt, spices, and aromatics. Dot with a bit of butter. Close up the foil into a packet. Place on a baking sheet. Bake for 10 to 15 minutes. Remove from oven and set aside.
for the salad and dressing:
- 3 cups watercress, washed and spun dry
- 1 cup sorrel leaves, washed and spun dry
- kosher salt
- 1/2 of a medium juicy lime, juiced
- 2 demitasse spoons of dijon mustard
- 2 demitasse spoons of honey
- extra virgin olive oil
- Whisk the lime juice, mustard and honey. Drizzle in the olive oil and whisk until creamy. Taste. Whisk in more lime, mustard honey or olive oil if desired. Set aside.
- Break up the watercress into smaller pieces, discarding large legs. Rip the sorrel into bite size pieces, removing the thick legs. Place both in a bowl.
- Toss salad with dressing, reserving a bit for the salmon. Taste for salt. Plate the salads. Set each salmon fillet over the salad and spoon a little extra dressing over the fish.
- Alternatively, let the fish cool completely. Break up the fish into chunks and toss with the salad.
- This recipe was entered in the contest for Your Best Lettuce