Baked Salmon

I am planning a Friday evening dinner party and have decided on this as one of the recipes. Our guests are former High School teachers of our children who are visiting in San Diego. My menu is still in the planning stages but I can get it all together after one quick trip to the green grocer

Baked Salmon

Ingredients 1 cup crème fraîche or sour cream

3 tablespoons plus 2 teaspoons fresh lemon juice, divided

1 teaspoon finely grated lemon peel, divided

2 tablespoons honey

1 tablespoon plus 2 teaspoons olive oil plus additional for brushing

2 tablespoons chopped shallot

6 6-ounce salmon

lemon wedges

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Preparation

Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.

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Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally.

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Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.

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Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.

Makes Six Servings