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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Grilled Salmon with Watercress Cream

April 13th, 2009 · 1 Comment · Dinner, Grilling, Low-Calorie, Spring Recipes, Vegetarian

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.

Photography by Elizabeth Malone

Photography by Elizabeth Malone

Watercress Cream
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.

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1 response so far ↓

  • 1 How I Lost Thirty Pounds in Thirty Days // May 4, 2009 at 4:44 am

    Hi, interesting post. I have been wondering about this topic,so thanks for writing. I will definitely be subscribing to your posts.

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