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Slow-Roasted Salmon with Green Sauce

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Recipe photo courtesy of Sang An

Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.

Source: Martha Stewart Living, February 2001
Servings

Ingredients

Directions

Cook's Notes

Save any remaining green sauce to use as salad dressing or as a sandwich spread.

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  • ChefTBaks
    10 JUL, 2013
    I made this tonight with basmati rice and spinach. We don't have a grill/grill pan so I used my old-school George Foreman grill. It was delicious. I halved each of the ingredients for my small group. Will definitely make again...
    Reply
  • eleffers
    7 JUN, 2012
    This is a fabulous and fresh way to do salmon. Most guests will never ever have had salmon this way so it is fun to see reactions. The barbecue sauce is paired perfect with the fish. I like to serve it with a cold slaw in summer and a sauvignon blanc. Yum
    Reply

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