Crème fraîche is both thicker and less sour than sour cream. Used sparingly, it lends foods a wonderful flavor without adding many more calories than sour cream.
For more flavor, sprinkle the fish with chopped herbs or a little freshly grated lemon peel before roasting.
"Crème fraîche” translates from French as "fresh cream,” but this is misleading, since it is made by adding a bacterial culture to cream.
If you can't get crème fraîche, use sour cream or an unsweetened, full-fat yogurt. Most any full-fat yogurt will be lower in fat (about 10 percent) than any full-fat sour cream (14‒16 percent) or crème fraîche (25‒28 percent).
If you use yogurt, low-fat sour cream, or low-fat crème fraîche, wait until about two minutes before the end of the roasting period to spread them over the salmon, to avoid the curdling associated with cooking these lower-fat dairy foods.
Roasted Salmon with Crème Fraîche
Adapted from a recipe by Cooking Life columnist Molly Wizenberg
Organic extra virgin olive or macadamia nut oil
6 (6 oz) wild salmon portions (sockeye, king, or silver) or one 30 oz wild sockeye salmon fillet
Organic coarse-ground black pepper
Organic Salmon Marinade Mix No Salt Added (optional)
1/4 cup crème fraîche (you can substitute* sour cream or unsweetened yogurt)
Preheat oven to 425 F.
- Brush rimmed baking sheet with oil.
- Place salmon on baking sheet (skin side down if using a whole fillet side, or skin-on silver salmon portions); sprinkle with salt and pepper (and Organic Salmon Marinade Mix, if desired). Spread crème fraîche (or other cultured dairy product) over salmon.
- Roast salmon 10‒14 minutes. (Test sockeye and silver after 10 minutes, as they are leaner than king salmon.) To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after it's removed from oven). Using spatula, transfer to platter.