Wild Salmon With Chive Oil and Lime Crème Fraîche
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) pieces wild king salmon fillet
- 2tablespoons extra-virgin olive oil
- Salt and pepper
- 1cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
- ¾cup grapeseed oil or another neutral oil, such as safflower
- 1cup crème fraîche
- Zest and juice of 1 small lime
- Chive blossoms or other edible blossoms (optional)
- Watercress sprigs or other peppery greens, for garnish
Nutritional analysis per serving (4 servings)
754 calories; 57 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 20 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 44 grams protein; 702 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
- Step 2
Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
- Step 3
Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
- Step 4
Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
- Step 5
To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.
Private Notes
Comments
In the Northwest, especially the Salish Sea, the beautiful resident orca population is rapidly declining. They only eat King salmon to keep them alive. A better choice in my opinion is wild sockeye. It is incomparable. Slightly cheaper than King. Bright red, oily enough to handle any cooking style (except over-cooking!) The best fish around. Tender. Succulent. Please leave the Kings to the Orcas and enjoy the spring catch of other lovely wild salmon. You won’t be disappointed.
Why gild this precious lily? Fresh wild Alaska salmon needs almost no seasoning. Too good to add anything but a bit of salt and pepper, perhaps a spritz of fresh lemon. Save this recipe for later in the season and for farmed and frozen fish.
This was a hit. We used labneh instead of creme fraiche (similar tangy taste, lower fat). The 2 sauces also taste great on asparagus (which is frankly where most of mine ended up).
Delicious, both rich and fresh. I served this with oven-baked potato wedges.
Delicious and easy! I didn't have creme fraiche, so I mixed a little lime juice into some mayo.
I’ve made this twice now and love it however, I cooked it longer and at 400 degrees the 2nd time and preferred it. Kit took 15 minutes to get to 135 degrees which was perfect. The first time it took longer at the lower temperature and I preferred the texture after cooking it at 400. I used organic, farmed Norwegian salmon both times. Perhaps the lower temps work better with wild salmon.
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