Salmon with Upland Cress Cr�me Fra�cheThis 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 App�tit, 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 | Cr�me fra�che (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 cr�me fra�che and pulse just to combine. (Do not overprocess; it can cause cr�me fra�che to separate.) Set upland cress cr�me fra�che 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 cr�me fra�che 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 cr�me fra�che at the table.
Serves 6.
Note: Cr�me fra�che is available at many specialty food stores. If you can't find it, substitute sour cream. |
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