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Roasted Salmon with Crème Fraîche
This easy, quick recipe features crème fraîche, the luscious Northern European counterpart to sour cream.
Crème fraîche is both thicker and less sour than sour cream. Used sparingly, it lends foods a wonderful flavor without adding many more calories than sour cream.
For more flavor, sprinkle the fish with chopped herbs or a little freshly grated lemon peel before roasting.
“Crème fraîche” translates from French as “fresh cream,” but this is misleading, since it is made by adding a bacterial culture to cream.
If you can't get crème fraîche, use sour cream or an unsweetened, full-fat yogurt. Most any full-fat yogurt will be lower in fat (about 10 percent) than any full-fat sour cream (14‒ 16 percent) or crème fraîche (25‒ 28 percent).
If you use yogurt, low-fat sour cream, or low-fat crème fraîche, wait until about two minutes before the end of the roasting period to spread them over the salmon, to avoid the curdling associated with cooking these lower-fat dairy foods.
Roasted Salmon with Crème Fraîche
Adapted from a recipe by Cooking Life columnist Molly Wizenberg
Serves 6
Preheat oven to 425 F. - Brush rimmed baking sheet with oil.
- Place salmon on baking sheet (skin side down if using a whole fillet side, or skin-on silver salmon portions); sprinkle with salt and pepper (and Organic Salmon Marinade Mix, if desired). Spread crème fraîche (or other cultured dairy product) over salmon.
- Roast salmon 10‒14 minutes. (Test sockeye and silver after 10 minutes, as they are leaner than king salmon.) To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after it's removed from oven). Using spatula, transfer to platter.
*If you use yogurt, low-fat sour cream, or low-fat crème fraîche, wait until about two minutes before the end of the roasting period to spread them over the salmon, to avoid the curdling associated with cooking these lower-fat dairy foods.
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