Fresh Wild Kenai River Sockeye Salmon
Roasted with Creme Fraiche
Over Emerald Seaweed Salad
Topped with Coral Ikura
Seaweed Salad: Mix bright green seaweed with a small amount of toasted sesame oil, seasoned rice wine vinegar, red pepper flakes, and sesame seeds.
Season both sides of the salmon with salt and pepper. To get the skin extra crispy, I put the salmon skin-side down over a sizzling hot teaspoon of olive oil in a ovenproof sauté pan and sear on the stove top over high heat for a few minutes.
Then top the salmon with crème fraîche and finish by roasting in a 400° oven. Serve over the seaweed salad, top with ikura (salmon roe). The terrific idea for roasting salmon with crème fraîche is not mine. I read Molly Wizenberg’s story of her father’s Alaskan fishing trips in Bon Appétit, and being a big fan of this French cultured cream, I thought I would try her method. The charming story can be found here.
Bejeweled Salmon: Coral & Emerald
Alaskan salmon, prepared French/Japanese fusion style, has bright clean flavors, a variety of interesting textures, and is a visual stunner!
27 thoughts on “Bejeweled Salmon”
You are so right on the "visual stunner" take. It is a beautiful dish.
Hey, Lori Lynn,
Did you see this post on Lisa's blog?
http://champaign-taste.blogspot.com/2009/06/hey-c-u-cooks-will-you-be-next-food.html. I do not know if you are interested.
OK. It's official. I could never eat at your home. The food looks too beautiful. Wait…you took pictures. There's no way that I can pass up eating at your home. Your friends are very lucky. 🙂
That's a neat idea with using crème fraîche on salmon. I just recently found out how to make homemade crème fraîche, so I'm going to have to try this some soon. =)
A perfect pairing with the seaweed salad.
Lori Lynn, as always, your posts take my breath away with the creativity and beauty shown.
Oh my God, I'm so hungry! Hey, someone bring me a salmon, now!!!
What a gorgeous dish! I love the idea of roasting salmon with creme fraiche, will have to try it!
I agree with Tien, your friends are very lucky. I'm privileged to be part of that group!
This Salmon looks great. What's improving, your cooking skills or your photography skills? I say both!
Great fusion of French and Japanese indeed (hmm, the Japanese have taken to mayo quite a bit, so I guess it's an inevitable trend?). I've never tried plain Ikura (I gravitate towards the meatier offerings), but it does look really good– neon-y, but good! 😉
this is a knock out dish-the roe oozing with creme fraiche seated on top of the salmon.yummy!
The name alone is enough to spark interest – I'll have the bejewelled salmon – can you just imagine ordering that in a restaurant? That seaweed salad just makes me crazy – my new favourite thing.
I don't like the taste of roe, but I love love love the way it looks.
The fusion turned out so beautiful!
Seaweed salad is probably one of my favorite dishes! It's got such simple ingredients but I've never even attempted making it myself. Thanks for the recipe! That salmon looks amazing too and I LOVE LOVE LOVE roe!
How beautiful – the food literally shimmers!
This is one beautiful looking dish!
Excellent as always.
It's beautiful! Love the colours and how you melted the creme fraiche.
This looks beyond amazing, Lori Lynn. Thanks for visiting my blog today – I am so happy to find yours!
Very clever Lori. I love the fusion texture here. Definitely visually appealing and I am sure the taste delivers!
Such a perfect post title for your beautiful dish LL! Visual stimulation every time I come here!
What a beautiful and a healthy dish you made here!!
I like this recipe, though I had a tough time finding the salmon roe, guess I will have to go to the Asian market…….
I served tuna over seaweed salad yesterday and it was delicious!
The creame fresh is such a great idea. I'll be using that.
I'm have to admit, Im not huge fan of salmon but this looks absolutely incredible!
Salmon. My favorite!
I love salmon roe…I always forward to eating it with sushi. Now I can pair with a salmon dish!
Great minds think alike. Love that you weren't shy with the ikura.