After enjoying TGIF drinks with my coworkers in the city I came home and I got an inspiration in the kitchen from Epicurious. This dish was fresh, light and easy to make.
Salmon in Lemon & Pepper Sauce
Ingredients
1 cup crème fraîche or sour cream
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
1 teaspoon finely grated lemon peel, divided
2 tablespoons honey
1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
2 tablespoons chopped shallot
6 6-ounce salmon fillets
1/4 cup small fresh dill sprigs
1/4 cup fresh tarragon leaves
How To Do It
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper. Let it sit in the fridge for 15-30 min while you prepare the other dishes.
Whisk honey, 1 tablespoon olive oil, onion, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 200C. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
Meanwhile, toss dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with salt and pepper.
Place 1 salmon fillet on each of 6 plates. Top with green tarragon and dill salad. Drizzle with lemon-pepper sauce and serve with the creme fraiche sauce and a fresh salad.
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