Salmon Crème Fraîche

This is a bit of a treat, as creme fraîche is a high calorie treat, but ohhh so good. Go take a walk as the French do and you'll feel better about splurging!

2 Tbsp butter plus 1 Tbsp olive oil

2 cloves garlic, minced

3 green onion (or 1 shallot), minced

1-1/2 lb salmon, skinned and cut into 1-inch cubes

2 Tbsp fresh dill, minced

1 Tbsp cornstarch

8 oz crème fraîche, or sour cream

2 Tbsp lemon jest

Melt butter in oil in a non-stick skillet. Add garlic and green onion and cook about 3-5 minutes.

Add salmon.

Cook until salmon is just cooked on the surface, but still rare inside.

Add dill and allow to wilt, about 1 to 2 more minutes.

Whisk together the crème fraîche and the corn starch in a small bowl. Pour into the salmon mixture and bring to a gentle boil. Reduce heat to low and stir.

Cook for another minute or two until sauce is thickened and salmon is completely cooked through.

Plate the salmon and garnish with lemon zest, and fresh dill. Serves 4.

Cook’s note: This is delicious served over tricolor tortellini or with sautéed riced veggies.

Comments

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