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!
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How beautiful – the food literally shimmers!
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!
The fusion turned out so beautiful!
I don't like the taste of roe, but I love love love the way it looks.
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.