Salmon in lemon and watercress sauce is an easy Italian dish that can be prepared quickly, making it ideal for weekday dinners or lunch guests. The combination of simple, traditionally paired ingredients like salmon steaks, dill, lemon and dry white wine with a sauce of heavy cream and watercress creates a dish rich in both presentation and taste. Serve with a loaf of hot French bread and a glass of crisp, dry white wine.
Instructions
1. Place the salmon steaks in a large nonstick saute pan and add 6 tbsp. unsalted butter, 3/4 cup Sauvignon blanc, 1/8 tbsp. sea salt, 12 black peppercorns, two sprigs each of dill and tarragon and a quartered lemon. Cover the saute pan and bring to a boil. Reduce the heat and simmer for 8-10 minutes.
2. Remove the salmon from the saute pan and reserve the cooking liquid, straining it with a fine sieve. Remove the salmon skin and bones and place the salmon in a warm, covered dish until needed.
3. Bring a large saucepan of salted water to the boil. Add the penne pasta and 1 tbsp. of the olive oil and cook for 10 to 12 minutes or until al dente. Drain the pasta and drizzle the remaining 2 tbsp. olive oil over the top. Place the pasta on a large serving platter and top with the reserved salmon steaks.
4. To make the sauce, melt 3 tbsp. unsalted butter in a medium saucepan and add 1/3 cup flour. Stir in 1/2 cup heavy cream and add 8 tbsp. of the reserved cooking liquid. Add the lemon juice and zest from two lemons and cook for 8-10 minutes over medium heat. Add 3 oz. watercress to the sauce and season with sea salt and freshly ground black pepper to taste. Remove the sauce from the heat.
5. Pour the sauce over the salmon and pasta and serve immediately.
Tags: salmon steaks, 8-10 minutes, cooking liquid, heavy cream, Remove salmon, tbsp olive, tbsp unsalted
