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.
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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.
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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!