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½ cup crème fraîche
Juice and zest from 1 lemon
1 tablespoon fresh grated horseradish (optional)
¼ cup chopped mint or dill or chives (optional)
1 pound snap peas
1½ pounds wild salmon fillet, skin on
2 tablespoons extra-virgin olive oil
1. Bring a pot of salted water to a boil, then blanch the snap peas quickly, until just turned bright green. Drain and spread out on a plate to cool or put them in the refrigerator if you have room.
2. Spoon the crème fraîche into a bowl and blend in the lemon juice and lemon zest, fresh cracked black pepper, and horseradish or herbs if using. The crème fraîche should loosen and become thinner in consistency.
3. Pat the salmon dry and place on a broiler tray lined with tin foil skin side up. Drizzle the olive oil over the skin and massage it in with a pinch of salt and pepper.
4. Broil it for 10 minutes per inch of thickness. At the end, the flesh on the bottom should be just cooked but still juicy and the skin crispy and bubbly and edible.
5. Place the fish skin side down (or remove the skin if you don’t like it) and spoon a little of the crème fraîche over the hot fish. Toss the snap peas in the remaining dressing and place over the salmon. Serve and eat immediately, or let it sit for a little bit—it will still be delicious if it cools down to room temperature.