Sheet-tray Salmon with Orange-watercress Escabeche and Watercress Crema

INGREDIENTS
Sheet-Tray Salmon
  • 680g Salmon (170g fillets)
  • 300g Broccoli, florets
  • 50g Lemon, slices
  • 10g Red onions, shaved
  • 50g Watercress
  • 12g Olive oil
  • 5g Kosher salt
Orange-Watercress Escabeche
  • 120g Orange supremes
  • 10g Watercress, chopped
  • 28g Olive oil
  • 12g Honey
  • 10g Apple cider vinegar
  • 2g Kosher salt
Watercress Crema
  • 50g Watercress
  • 100g Sour cream
  • 25g Lime juice
  • 3g Kosher salt
  • 0.25g Ground black pepper
DIRECTIONS
  1. Sheet-tray salmon
    Season salmon with salt and olive oil, place on sheet tray, and top with lemon slices. Sprinkle broccoli and red onions around salmon. Roast in oven for 10 minutes at 450°F. After 10 minutes, remove pan from oven, and add watercress over vegetables. Place back in oven for 3 minutes.
  2. Orange-Watercress Escabeche
    To small mixing bowl, add olive oil, honey, apple cider vinegar, kosher salt and chopped watercress. Mix well so honey is incorporated. Fold in orange supremes.
  3. Watercress Crema
    Place all ingredients in high-speed blender, and blend until smooth.
  4. Assemble
    Top roasted vegetables with Orange-Watercress Escabeche. Top salmon with dollop of Watercress Crema.
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