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salmon with wasabi creme fraiche

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Salmon

Salmon with Wasabi Creme Fraiche

Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it. While I liked that recipe, my daughter really didn't so I experimented a little with that method.

Ingredients

  • 2 pounds fillet of wild salmon (I particularly like this with wild sockeye)
  • salt and pepper to taste
  • 3 tablespoons creme fraiche
  • 1 -2 teaspoons wasabi paste, start with 1 teaspoon and add more to taste)
  • 2 scallions, thinly sliced
  • sprinkle of furikake (optional)

Directions

  • Heat oven to 425 degrees.
  • Place fillet in pan and lightly sprinkle salt and pepper to taste. I like to use a half sheet pan and keep my fillet in one piece until serving but you could easily use individual pieces of salmon.
  • In a small bowl, mix the creme fraiche with the wasabi paste (start with 1 teaspoon wasabi paste and add more to your liking).
  • Slather the wasabi-creme fraiche on the salmon and then sprinkle on the scallion slices.
  • roast (bake? - Never sure which is appropriate term for fish) in oven for 15 - 20 minutes until cooked through. A flatter fillet like sockeye should fully cook in 15 minutes. Thicker pieces might take a little longer.

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