Monday, March 8, 2010

Roast Salmon with Zesty Creme Fraiche

This recipe fits nicely in the category of light, fresh and easy weeknight meals. I used to be skeptical of seafood with dairy, but after this recipe I am all about it.  Just like the use of Greek yogurt to marinate chicken before cooking it, roasting the salmon under a layer of creme fraiche leaves it very moist and slightly rich.  Generally I love salmon with dill, but Alex is not a fan of dill, so I agreed to substitute chive and basil.  When combined with the lemon zest and the horseradish, it results in a lovely, light and fresh salmon dish.  The horseradish gives the salmon a hint of a zesty tang, while the lemon and herbs give it a subtle brightness.

We served the salmon with a baby spinach salad topped with toasted hazelnuts and crumbled Cherry Glen Monacacy Silver goat cheese.  The goat cheese is one of our favorites, and was a gift from a couple of good friends. All in all the meal was fantastic.  And a perfect marker for the transition to spring.

Recipe after the jump!

Roast Salmon with Zesty Creme Fraiche

1 2 lb. center-cut wild salmon fillet with skin
1/4 cup creme fraiche
1 tsp lemon zest
1 tsp prepared white horseradish
2 tbsp minced fresh herbs (I used basil and chives)
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat oven to 425 degrees F.  Line a rimmed baking sheet with aluminum foil.  Rinse salmon, pat dry.  Place salmon, skin side down, on a baking sheet and sprinkle with s&p.  Roast salmon until opaque in the center, approximately 15 minutes.  Transfer to platter.

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