Roasted Salmon With Horseradish Crème Fraîche Food

ROASTED SALMON WITH HORSERADISH CRèME FRAîCHE

Roasted Salmon with Horseradish Crème Fraîche image

Provided by Geraldine Ferraro

Categories Dairy Fish Roast Horseradish Vinegar Orange Salmon Sour Cream

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup plus 1 teaspoon kosher salt
1 cup sugar
1 tablespoon freshly grated orange zest (from 3 medium oranges)
2 1/4 teaspoons freshly ground black pepper
10 (7-ounce) fillets salmon, preferably wild king, skinned
1 cup crème fraïche
4 teaspoons prepared white horseradish, drained
1 teaspoon cider vinegar
6 tablespoons extra-virgin olive oil

Steps:

In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.

HORSERADISH CRèME FRAîCHE SAUCE

Horseradish Crème Fraîche Sauce image

This creamy, luscious sauce gets its bite from the combination of mustard and horseradish. Dollop it on steaks and chops, fish, chicken, roasted vegetables (especially broccoli and cauliflower) or a hot baked potato. If you can't get crème fraîche, sour cream is a fine substitute. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Categories sauces and gravies

Time 5m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 cup crème fraîche
2 tablespoons white horseradish
1 tablespoon minced chives
1 teaspoon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

In a small bowl, whisk together all ingredients. Serve alongside steak.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 4 grams, TransFat 0 grams

CRèME FRAîCHE-ROASTED SALMON

Crème Fraîche-Roasted Salmon image

Provided by Molly Wizenberg

Categories Milk/Cream Bake Quick & Easy Low Cal Dinner Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 2-pound center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
Salt
Freshly ground black pepper
1/4 cup crème fraîche*

Steps:

Preheat oven to 425°F. Line rimmed baking sheet with foil.
Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. Roast salmon until opaque in center, about 12 to 14 minutes. 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 fillet is removed from oven). Using spatula, transfer to platter.
*Sold at most supermarkets and at specialty foods stores.

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