Pan seared salmon with a cream fraiche sauce is a favorite thing, but my really NEW favorite thing is a ready made balsamic glaze I found in the market the other day. It comes in a handy dandy squeezy bottle and I'm squeezing it over just about everything. It provides a lovely "zing" and looks gorgeous.
Despite the Italian balsamic glaze, this dish really does remind me of England. When you go to a pub around this time of the year you will invariably find salmon on the menu. The Brits are good with salmon - just think of all that Scottish Smoked Salmon - delish! This is quick and easy to make, good for you and the cream fraiche sauce adds a nice touch. Hope you like it too.
4 fillets of wild salmon
Salt and pepper
For the sauce.
4 oz crème fraiche
1 teaspoon Dijon mustard
1 teaspoon of zest of a lemon and the juice of half a lemon
Sprigs of fresh dill
Salt and pepper
Heat the oven to 350F.
Rub the salmon fillets with olive oil and sprinkle with salt and pepper.
Heat a tablespoon of olive oil in an oven proof non stick pan until hot.
Place the salmon fillets top side down in the pan. Don’t touch them
for 2 minutes as they will stick to the pan. After 2 minutes they are
less likely to stick. Turn them over and cook for a further 2
Place the pan in the oven and leave until the fish is fully cooked
through, approx 6-8 minutes depending on the thickness of the
fillet. Start checking after 4 minutes.
Remove from the oven, squeeze over some lemon juice and cover
with aluminum foil until ready to serve.
To make the sauce, mix together all the ingredients.
To serve, top the salmon with a generous tablespoon of sauce and
place a fresh sprig of dill on top.