Crème Fraîche Roasted Salmon
Sunday, June 3, 2012
I mentioned in this post how Seattle is just CRAZY about Copper River Salmon and that this special fish gets the red carpet treatment when it arrives to the lower 48 at Sea Tac Airport. All I needed was one bite and I found out what all of this hype is about, it's that good.
You're probably wondering what I was...what makes this Salmon so special and tasty? Apparently, it takes a lot for Salmon to swim up the intense, 300 mile long Copper River, so the Salmon need to store extra fat and oils to make the long and strenuous trip. Their hard work pays off...not for them, but for us salmon eaters.
I picked my Copper River Salmon up at the store, along with some Creme Fraiche, then dirtied one pan while making it and a delicious dinner was on our table. Did I mention I only used 5 ingredients...and that includes salt and pepper? Below is the recipe based on one I found over at Epicurious, I just scaled it down a bit and also added some horseradish.
On a side note, I'm off to LA this week for a work convention, so try not to miss me too much!
Ingredients
1/2 to 3/4 lb salmon filet (if you can get your hands on some copper river, go for it)
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons horseradish
1/14 -1/3 cup creme fraiche
Directions
Preheat oven to 425 degrees.
Spray baking sheet or pan with cooking spray and place Salmon, skin side down in pan. Sprinkle with Salt & Pepper. Spread horseradish on top and then spread creme fraiche.
Cook salmon for about 10 to 12 minutes. Let sit for 2 minutes and then serve.
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