- 1 cup heavy cream
- 2 tablespoons buttermilk
- Finely grated rind and juice of 1 lime
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon salt
- 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
Recipe courtesy of Diane’s Market Kitchen, Seattle, Wash.
- 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).
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