Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

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I am only reviewing the Asparagus Salad. It was really fantastic! Even my picky kids enjoyed it! It was super easy and after it was done I added some olive oil to the pan and seared my salmon in it! YUM Thanks Brad!

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I made this fabulous recipe and hit the ball way out of the park. My husband and daughter wowed at every bite. This is the kind of recipe that really inspires people to continue to learn cooking and rise to a superior level. Eating good food is one of the highest pleasures in the world, and this dish is a wonderful example.
I followed the recipe to the T but I could not find watercress anywhere. But baby arugula tastes similar to watercress and it's a great substitute and it's available at the supermarket.
Thank you, Brad!, we were so disappointed the judges let you go. So unfair. We really hope the Food Network will still give you a show- you deserve it and so do we!! We'll keep our fingers crossed.

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I finally had to pause a moment after making this "fun in the kitchen" recipe several times to post my review!

TIPS: To save time, I make the red wine reduction a day in advance and just reheat before serving. I have experimented with substituting fresh baby spinach for the watercress and broccolini for the asparagus and both are delish. I use the microwave to blanch the asapargus (or broccolini - less clean-up, and a food processor instead of a blender to make the watercress (or baby spinach puree, the diameter is larger so it blends better.

Viewers, do not short-change yourself and give this recipe a try. It presents and tastes as restaurant quality. An true epicurean delight!

Brad, with your passion for food alone you deserve to be "The Next Foodnetwork Star." Good luck!

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This is my new favorite salmon recipe. Healthy, fresh and so delicious. Absolutely loved the combination of flavors and textures. You are a wonderful chef, Brad. You're bringing uncomplicated, unfussy, Class A restaurant quality food into my kitchen.

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This recipe is just loaded with healthy nutritious ingredients! Fresh bright ingredients with the pungency of Watercress and Asparagus; add the zest of the Lemon and it takes it over the top! Yes one glass of wine was for the Chef and one for the pot, keeping with French Traditions.

I served this the first time with a brown Basmati Rice Pilaf and a Rosemary Sourdough Bread; the 2nd time I made a Tomato flavored Couscous and a Linzer Torte with Orange Iced Tea.

I used both fresh and frozen Salmon and both came out just as well. So next time don't fret too much Chef Sorenson when working in a new kitchen...just go with the flow.