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Salmon with Crème Fraîche, Dill and Cornichons

July 25, 2012

by Elizabeth

I can’t even believe myself. Here I am posting my second salmon recipe in two months after spending my entire life despising it. I’m really not sure what’s happened to me or who I am anymore…but regardless, this is really good salmon. The cornichons might sound odd, but I promise they are perfect complement to the richness of the fish and sauce.

Salmon with Crème Fraîche, Dill and Cornichons

serves 1, easily multiplied

1 5-6 ounce salmon filet
salt and pepper
2 tablespoons crème fraîche
1 tablespoon chopped cornichons
1 teaspoon minced dill
squeeze of lemon juice
1 tablespoon crumbled feta cheese

Mix crème fraîche, cornichons, dill and lemon juice in a small bowl and set aside. Place salmon skin side down in a roasting pan. Sprinkle liberally with salt and pepper, then spoon sauce over salmon.

Place under broiler on high for about 10 minutes. Using a fork, check the center of the fish for doneness – I like mine well done, meaning it is solid light pink (no longer translucent) and flaky. Sprinkle with feta cheese and serve immediately, pouring the melted sauce all over the fish.


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