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salmon fillet with snap peas and lemony crème fraîche dressing

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Salmon

Salmon Fillet with Snap Peas & Lemony Crème Fraîche Dressing

Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes.

Ingredients

  • 1/2 cup crème fraîche
  • 1 lemonz, juiced and zested
  • 1 dash Black pepper
  • 1 tablespoon fresh grated horseradish (optional)
  • 1/4 cup chopped mint or dill or chives (optional)
  • 1 pound snap peas
  • 1 1/2 pounds salmon fillet, skin on
  • 2 tablespoons extra-virgin olive oil
  • 1 dash Salt and pepper

Directions

  • Bring a pot of salted water to a boil, then blanch the snap peas quickly, until just turned bright green. Drain and spread out on a plate to cool (put them in fridge if you have room or simply leave them out on a countertop).
  • Spoon the crème fraîche into a bowl and blend in the lemon juice and lemon zest, fresh cracked black pepper, and horseradish or herbs if using. The crème fraiche should loosen and become thinner in consistency.
  • Pat the salmon dry and place on a broiler tray lined with tin foil skin side up. Drizzle the olive oil over the skin and massage it in with a pinch of salt and pepper.
  • Broil it for 10 minutes per inch of thickness. At the end, the flesh on the bottom should be just cooked but still juicy and the skin crispy and bubbly and edible.
  • Place the fish skin side down (or remove the skin if you don’t like it) and spoon a little of the crème fraîche over the hot fish. Toss the snap peas in the remaining dressing and place over the salmon. Serve and eat immediately, or let it sit for a little bit—it will still be delicious if it cools down to room temperature.

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