Yield: Makes 6 servings
An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.
3/4 cup mayonnaise
1/2 cup finely chopped watercress leaves
1 tablespoon coarse-grained Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup water
1/3 cup dry white wine
1 shallot, thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6-ounce center-cut salmon fillets with skin
Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.
Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)
Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.
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