Wild Salmon With Chive Oil and Lime Crème Fraîche

Wild Salmon With Chive Oil and Lime Crème Fraîche

WILD SALMON WITH CHIVE OIL AND LIME CRÈME FRAÎCHE

Instructions

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.

Ingredients

  • 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