Salmon with Upland Cress Créme FraícheThis recipe was created by Chef Jill Silverman Hough, a food writer, recipe developer, and culinary instructor whose specialty is making food and cooking simple, special, and satisfying. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Country Home, Clean Eating, and Napa Sonoma magazines. And her cookbook, 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, is scheduled for release in April 2010. | 3 bunches | Hollandia Produce Live Gourmet Upland Cress, leafy part only | | 2 | Scallions, cut into 2-inch lengths | | 2 Tablespoons | Buttermilk | | 1 Tablespoon | Lemon juice | | ½ teaspoon | Kosher salt, plus more for sprinkling | | ⅛ teaspoon | Freshly ground black pepper, plus more for sprinkling | | 1 cup | Crème fraîche (see note) | | 6 | Salmon filets, 6-8 ounces each | | 2 Tablespoons | Canola oil or other flavorless oil | | In the bowl of a food processor, combine 2 bunches Live Gourmet Living Upland Cress, scallions, buttermilk, lemon juice, salt, and pepper; pulse to finely chop, scraping bowl as necessary. Add crème fraîche and pulse just to combine. (Do not overprocess; it can cause crème fraîche to separate.) Set upland cress crème fraîche aside.
Preheat an oven to 350°F. Sprinkle both sides of salmon liberally with salt and pepper. In one or two ovenproof skillets (large enough to hold salmon without crowding) over medium-high heat, heat oil until shimmering. Add salmon and cook 3 to 4 minutes. Turn and place skillet(s) in oven for another 3 or 4 minutes, until salmon is barely opaque throughout.
Place a small pool of upland cress crème fraîche on each of 6 plates. Place a salmon filet on top. Top each filet with a few leaves from the remaining bunch of upland cress. Pass any remaining upland cress crème fraîche at the table.
Serves 6.
Note: Crème fraîche is available at many specialty food stores. If you can't find it, substitute sour cream. |
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