Salmon with Watercress and SorrelĀ Salad

September 11, 2012
0 Ratings
  • Serves two
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

What You'll Need
  • 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
  • for the salad and dressing:
  • 3 cups watercress, washed and spun dry
  • 1 cup sorrel leaves, washed and spun dry (You can substitute watercress for this)
  • kosher salt
  • pepper
  • 1/2 of a medium juicy lime, juiced
  • 2 demitasse spoons of dijon mustard
  • 2 demitasse spoons of honey
  • extra virgin olive oil
  1. for the salmon:
  2. 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.
  1. for the salad and dressing:
  2. 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.
  3. 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.
  4. 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.
  5. Alternatively, let the fish cool completely. Break up the fish into chunks and toss with the salad.

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