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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 thicker and less sour than sour cream. Used sparingly, it lends a wonderful flavor to recipes 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. If you can't get crème fraîche, use sour cream or an unsweetened, full-fat yogurt. Most full-fat yogurt will be lower in fat (~10 percent) than any full-fat sour cream (14 to 16 percent) or crème fraîche (25 to 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 over the salmon to avoid the curdling associated with cooking these lower-fat dairy products. Adapted from a recipe by Cooking Life columnist Molly Wizenberg.
Yield: Serves 6
Total Time:
Prep:
Cook:
Additional:
Preparation
1.  Preheat oven to 425 F.
2.  Brush rimmed baking sheet with oil. Place salmon on baking sheet, skin-side down if applicable; sprinkle with salt, pepper and organic salmon marinade mix. Spread crème fraîche over salmon. NOTE: 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 over the salmon to avoid curdling.
3.  Roast salmon 10 to 14 minutes. Test sockeye and silver salmon after 10 minutes, as they are leaner than king salmon. To test for doneness, cut a small slit in thickest part of fillet; all but the center of the fillet should be opaque. The salmon will continue to cook after it has been removed from the oven. Transfer to serving platter using a spatula and enjoy!
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