WILD SALMON WITH CHIVE OIL AND LIME CRÈME FRAÎCHE
Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.
4 (6-ounce) pieces wild king salmon fillet
2 tablespoons extra-virgin olive oil
Salt and pepper
1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
¾ cup grapeseed oil or another neutral oil, such as safflower
1 cup crème fraîche
Zest and juice of 1 small lime
Chive blossoms or other edible blossoms (optional)
Watercress sprigs or other peppery greens, for garnish