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Blackened Salmon with Cilantro-Lime Creme Fraiche

Blackened Salmon with Cilantro Lime Creme Fraiche
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/04/diane-lavonne-market-tour-blackened-salmon-cilantro-lime-creme-fraiche-seattle-relish-5-tif.jpg?w=150
  • Yield: 4 servings

Ingredients

Cilantro-Lime Crème Fraiche:
1cup heavy cream
2tablespoons buttermilk
Finely grated rind and juice of 1 lime
2tablespoons finely chopped cilantro
1/2teaspoon salt
Blackened Salmon:
4 (8-ounce) Copper River sockeye salmon fillets, skinned
1/4teaspoon salt
Freshly ground black pepper
2tablespoons blackened seasoning (such as Paul Prudhomme Blackened Redfish Magic Seasoning)
2tablespoons extra-virgin olive oil

Instructions

  1. 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.
  2. 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.

Nutritional Info *per serving

  • Calories 409
  • Fat 27g
  • Cholesterol 135mg
  • Sodium 550mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 40g
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