MEDITERRANEAN VEGETABLE AND WALNUT SALAD WITH OLIVE VINAIGRETTE
Blackened Salmon with Cilantro-Lime Creme Fraiche
Run, don’t walk, to your local seafood store for Copper River salmon.
4 servings
Ingredients
-
Cilantro-Lime Crème Fraiche:
-
1 cup heavy cream
-
2 tablespoons buttermilk
-
Finely grated rind and juice of 1 lime
-
2 tablespoons finely chopped cilantro
-
1/2 teaspoon salt
-
-
Blackened Salmon:
-
4 (8-ounce) Copper River sockeye salmon fillets, skinned
-
1/4 teaspoon salt
-
Freshly ground black pepper
-
2 tablespoons blackened seasoning (such as Paul Prudhomme Blackened Redfish Magic Seasoning)
-
2 tablespoons extra-virgin olive oil
Instructions
- To prepare crème fraiche, combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine crème fraiche with half the lime rind and juice. Add cilantro and salt. Taste and add more rind and juice if desired.
- To prepare fish, sprinkle salt, pepper and seasoning on fish. Heat oil in a large sauté pan over medium-high heat. Add fish, and sear until fillets move easily in pan, about 2 minutes. When seared, turn fillets over and sear other side 2 minutes. (Salmon will still be red on the inside. Cook longer if desired.) Serve each fillet with 2 tablespoons Cilantro-Lime Crème Fraiche. (You will have half the crème fraiche left over). Serves 4.
Recipe courtesy of Diane’s Market Kitchen, Seattle, Wash.
Nutritional Info (per serving)
- Calories 409
- Fat 27g
- Cholesterol 135mg
- Sodium 550mg
- Carbohydrates 1g
- Fiber 0g
- Protein 40g
Comments
Around the Web
Facebook Community
Most Popular
