Best Wild Salmon With Chive Oil And Lime Crème Fraîche Recipes

Crème Fraîche-Roasted Salmon image

Provided by Molly Wizenberg

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1 2-pound center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
Salt
Freshly ground black pepper
1/4 cup crème fraîche*

Steps:

Preheat oven to 425°F. Line rimmed baking sheet with foil.
Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. Roast salmon until opaque in center, about 12 to 14 minutes. To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after fillet is removed from oven). Using spatula, transfer to platter.
*Sold at most supermarkets and at specialty foods stores.

Salmon with Lemon, Chive Cream Sauce image

Provided by Normaone

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup clam juice
1/3 cup dry white vermouth
1/4 cup shallot, chopped
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chives, chopped,plus some whole chives for garnish
1 lb center cut skinless salmon fillet, about 1 1/4 to 1 1/2 inches thick
2 tablespoons butter
nutmeg

Steps:

Combine the clam juice, vermouth, and shallots in a small saucepan.
Boil until liquid is reduced to 1/3 cup, about 10 minutes.
Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
Add lemon juice.
Strain sauce and return to saucepan.
Add chopped chives and season to taste with salt and pepper.
Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
Sprinkle salmon scallops with salt and pepper.
Sprinkle lightly with nutmeg.
Melt butter in large skillet over medium high heat.
Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
Bring sauce to a boil and divide between four plates.
Arrange salmon on top of sauce.
Garnish with whole chives.

Nutrition Facts : Calories 315.5, Fat 20.8, SaturatedFat 11.1, Cholesterol 115.1, Sodium 293.6, Carbohydrate 7.8, Fiber 0.2, Sugar 1.6, Protein 23.9

Wild Salmon With Chive Oil and Lime Crème Fraîche image

Provided by David Tanis

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) pieces wild king salmon fillet
2 tablespoons extra-virgin olive oil
Salt and pepper
1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
3/4 cup grapeseed oil or another neutral oil, such as safflower
1 cup crème fraîche
Zest and juice of 1 small lime
Chive blossoms or other edible blossoms (optional)
Watercress sprigs or other peppery greens, for garnish

Steps:

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.
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.
Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
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.)
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.