Double Date Night pt 1 – Salmon with Watercress Sauce

We had Sungwoo and Diana over again for dinner last week. Diana really wanted some good salmon so I agreed to try out a new recipe for her. I got a new cookbook from my work Christmas party written by Martha Day. This recipe called for crème fraîche, but I could only get 14% sour cream, which was the next best thing. I bought my salmon from Costco, which is by far the best value for your money I have found. You get a full sized filet of salmon, at least 3-4kg for around $20-25. It’s also very little cleanup work required. They are already deboned and skin taken off, all you must do it cut into whichever size you want your pieces to be, or just cook it all as one and divide up later. I served the salmon with a watercress creme sauce, roasted potatoes with asiago cheese and truffle oil, and a small arugula salad.


  • 4 salmon filets
  • 300ml crème fraîche or sour cream substitute
  • 2T fresh tarragon chopped
  • 2T butter
  • 1T Sunflower or Olive oil
  • 1 Garlic clove, crushed
  • 120ml dry white wine
  • 1 bunch watercress or arugula
  • salt and pepper
  • 1lb golden fingerling potatoes
  • 50g shredded asiago cheese
  • 1T extra virgin olive oil
  • 1t black truffle oil
  • 1 bunch arugula
  • crumbled goat cheese
  • chopped dates
  • sliced almonds
  • balsamic reduction for drizzling
  • salt and pepper


First thing to do is to halve your potatoes and place them in a shallow baking pan.
Pre-heat your oven to 400 degrees F. Season your potatoes with salt and pepper, then drizzle with the olive oil.
Leave the truffle oil and cheese for the end.  Cook the potatoes for 30 min.
Next, gently heat the crème fraîche in a small pan until just beginning to boil.
Remove from the heat and add half the tarragon. Leave the herb cream to steep while we cook the fish.
Heat the butter and oil in a large pan over medium heat and add your salmon filets.
Cook for 3-5 min per side. Remove from pan and keep warm, but keep the pan on the heat.
Add the garlic to the pan and cook for 1 min, then add the white wine. Reduce sauce to about 1 teaspoon.
Meanwhile, take the leaves off the watercress and shop them finely.
Strain the herb cream into the pan and stir constantly until it has thickened.
Add the remaining tarragon and watercress to the pan and cook until they have wilted but still bright in colour (This is the part where I made a mistake and overcooked the sauce. This type of sauce is very fragile and if its been heated for too long, it will clump up and lose its soft, creamy consistency).

Sungwoo brought us 4 bottles of Jarritos Soda, made in Mexico. I talked more about them in my review of La Taqueria 
While the sauce is cooking, take the potatoes out of the oven, they should almost be done. Add the asiago cheese to melt over them. I would say this step is optional and the cheese is not necessarily needed. Cook for another 3-5 min.
Plate the potatoes and put the salmon on top. Pour the sauce over the salmon and plate the salad on the same plate.

I found this recipe very good, with the exception of the cream sauce being overcooked. The salmon was cooked well and potatoes went well with it. Try it yourself and let me know what you think!

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