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.



Ingredient Checklist


Instructions Checklist
  • Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.

  • Preheat oven to 300 degrees. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Cook's Notes

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

Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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...
Rating: 5 stars
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