I use my grill year round from sweet summer corn to Veninson tenderloin. My favorite way to have a Salmon steak or filet is on the grill with just a bit of salt and pepper, some citrus and a drizzle of olive oil. It’s the perfect backdrop for a dressing of Watercress cream and some roasted pototoes from my favorite potato stand on Route 25.
Remove bottoms of stems from one bunch of fresh Watercress. Saute 2 tablespoons of shallots until carmelized and add Watercress. Saute for 5 to 7 minutes and deglaze your pan with a dash of what ever white wine you are having with dinner. I would recommend Corey Creek’s Gewurztraminer which is has a the perfect balance of floral note, fruit and acidity to showcase this dish.
Once your mixture cools, add sauteed Watercress to your food processor and pulse until finely minced into a pesto consistency. Empty into a mixing bowl and add 1/2 cup of creme fraiche or sour cream and manually fold in. You do not want to blend in food processor or you will have an artificially bright green cream.