Wednesday, December 12, 2007

Oven Braised Salmon with Lemon Creme Fraiche

Okay, this was one of those days that just did not turn out as planned.
And because of that, dinner turned out to be something absolutely spectacular. And easy and fast. I could spend a whole lot of time telling you why but instead I’ll just post this recipe and suggest you try it. As soon as possible. And watch what could have been a day not worth remembering turn into something you’ll think about again and again.

1 lemon, juiced
1 cup crème fraiche
Coarse salt and freshly ground black pepper
2 tbsp butter
1 tbsp extra virgin olive oil
2 tbsp finely minced shallots
¼ cup dry vermouth
4 wild sockeye salmon fillets, skinless about 5 oz each

Preheat oven to 350’.
Mix the crème fraiche and lemon juice in bowl and season with salt and pepper to taste.
Melt 1 tbsp butter and olive oil in flameproof baking dish over low heat. Add the shallots and vermouth and reduce to glaze. Remove from heat.
Season the salmon with salt and pepper and place in single layer in the baking dish. Pour the crème fraiche mixture over the salmon, cover with buttered foil and bake for 12-15 minutes or until done.
Put fish on plate and tent with foil. Put baking dish over medium high heat and add a bit of vermouth and the other tbsp of butter and swish around til sauce thickens a bit. Season to taste and be sure to leave a bit to put on the salmon. Serve on top of steamed asparagus with a squeeze of fresh lemon juice. Serves 2 if small fillets 4 if large. The way today went, the recipe served 2.



cook eat FRET said...

mary - what a wonderful way to do salmon. lemon creme fraiche! i've not thought of that! i've used greek yogurt - but this sounds much more sexy....

Mary Coleman said...

Sexy is as sexy does. You're on a fish trip these days..try it, honey.