Salmon with Lemon-Pepper Sauce

August 2, 2012 § 1 Comment

I was craving fish after some heavy meals and found this recipe online. I didn’t even do the watercress salad (I hate tarragon. Can I say that?) but the salmon was absolutely delectable. I’m talking probably the best salmon I’ve ever made.

I cut the recipe down for two only using my non-exact math way so what I used was something like this.

For the marinade:
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
2/3 tablespoon honey
1/3 tablespoon olive oil plus additional for brushing
1/3 tablespoon chopped shallot (and by shallot I mean scallion)

I wish I could say I used scallions instead of shallots because that’s what I had on hand but in reality I was just confused at the grocery store.

I always debate whether to throw up the raw fish pics. But marinating is the most important part! About an hour, turning occasionally.

Before and After. Roast until just opaque in the center about 14 minutes. Sometimes I’ll throw on the broiler for just a minute to get it darker on the outside.

For the Lemon-Pepper Sauce:
1/3 cup crème fraîche or sour cream
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
salt and pepper to taste

Lemon Pepper Sauce

The recipe says this is quintessential spring but I thought this was perfect outside on a summer night.

Honestly, the salmon was so perfect, I don’t even know if it needed the lemon-pepper sauce. But I did think it provided a nice balance to the warm, sweetness still lingering from the honey marinade with it’s cool, tart, creaminess.


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