Baked Salmon with Watercress Yogurt, Mushrooms and Spring Peas • St. Francis Winery & Vineyards

Ingredients

• Pair with Rosé
• 1 each 3 lbs. side of salmon (deboned, skin-on)
• 2 cups of Greek yogurt
• 1 each 2 oz package of watercress
• ¼ cup very cold water
• 1 clove of garlic
• 1 teaspoon of lemon juice
• ¼ cup + 1 Tablespoon of olive oil
• 3 cups blanched and shocked English Peas
• 5 lbs of mushrooms (maitake preferred)
• 3 Tablespoons of butter
• 1 Tablespoon of chopped parsley
• Salt and pepper to taste
• Preheat oven to 375
• Season Salmon to taste with salt
• Brush both sides with 2 Tablespoons of olive oil
• Lay skin side down on a sheet pan with parchment
• Bake until the desired doneness (approximately 20 minutes)
• Puree ½ of the watercress in a blender with ¼ cup cold water
• Whisk watercress puree into 2 cups of Greek yogurt
• Add 1 clove of microplaned garlic, 1 teaspoon of lemon juice, and 2 Tablespoons of olive oil
• Whisk to incorporate and season to taste with salt
• Can be made 1 day ahead of time
• Heat 1 tablespoon of olive oil and 2 Tablespoons of butter in large sauté pan
• When melted and hot, add mushrooms
• Cook until soft
• Add peas and cook until hot
• Remove from heat, melt in the final tablespoon of butter, and add chopped parsley
• Season to taste with salt
• With a large offset spatula, carefully place the side of salmon onto the serving platter
• Garnish with a small amount of mushroom and pea salad, a small amount of watercress yogurt, and remaining watercress leaves
• Serve additional salad and yogurt on the side