
Seared Salmon with Goat Cheese Herb Sauce
Mary's Kitchen Crush - "Dinner for One"
10
Prep Time (minutes)
20
Cook Time (minutes)
2
ServingsIngredients
- ½ cup (25g) watercress, chopped
- 2 tablespoons (10g) chopped basil
- 1 tablespoon (5g) chopped parsley
- 1 tablespoon (5g) chopped chives
- ½ clove garlic, minced
- ¼ cup (65g) full-fat plain yogurt
- ¼ cup (65g) soft goat cheese
- ½ lemon, zested and juiced
- ½ teaspoon (3g) Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 pcs. (about 4oz/140g each) centre-cut salmon fillets
- 1 tablespoon (15ml) olive oil
Steps
- Add watercress, basil, parsley, chives and garlic to a small food processor. Pulse 8 to 10 times to chop.
- Scrape down the sides of the processor bowl and add yogurt, goat cheese, lemon zest, lemon juice and Dijon and blend until well combined.
- Scrape down the sides of the bowl, season with salt and pepper, pulse and set aside.
- Pat salmon fillets dry with paper towel and season with salt and pepper.
- Heat oil in a medium non-stick skillet over medium-high heat until very hot but not smoking.
- Place salmon, flesh side down and cook, until well brown, about 4 minutes.
- Flip the fish over and cook through, about 2 to 3 minutes. Serve with sauce.