You are here: Home » Recipes » Blackened Salmon with Cilantro-Lime Creme Fraiche Blackened Salmon with Cilantro-Lime Creme Fraiche Recipe by RelishKitchen Tested Yield 4 servings Run, don't walk, to your local seafood store for Copper River salmon. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Cilantro-Lime Crème Fraiche:1 cup heavy cream2 tablespoons buttermilk Finely grated rind and juice of 1 lime2 tablespoons finely chopped cilantro1/2 teaspoon saltBlackened Salmon:4 (8-ounce) Copper River sockeye salmon fillets, skinned1/4 teaspoon salt Freshly ground black pepper2 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). Recipe courtesy of Diane’s Market Kitchen, Seattle, Wash.