1 (approx.1 1/2 lb) wild Alaska salmon side/fillet
4 Tbsp olive oil
Finely grated zest and juice of 1 lemon
2 tbsp butter
1 small onion, very finely chopped
4 oz dry white wine
1 oz watercress, finely chopped
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh marjoram, oregano or parsley
1 cup crème fraiche
Salt and Freshly ground black pepper
Fresh herbs (chives, chive flowers, marjoram or parsley), for garnish
Place the side of salmon onto a spray-coated baking pan. Mix together the olive oil, lemon zest and lemon juice. Brush half onto fish. Cover and chill until ready to cook, 30-60 minutes.
Preheat oven to 375 degrees. Brush salmon with remaining marinade. Roast for 15-18 minutes, just until opaque throughout. Remove from oven; allow the fish to rest 5-10 minutes.
Meanwhile, in a medium saucepan, melt the butter over medium-low heat. Add the onion and cook onion until very soft, about 5 minutes. Add the white wine and allow it bubble up for a moment, then stir in the watercress and herbs. Blend in the crème fraiche and season to taste with salt and pepper. Serve salmon with the sauce, garnishing with chives, chive flowers, marjoram or parsley.
Cook’s Tip: Vary the garnishing herbs according to your preference/season – or what grows in your garden!