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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 2 pounds fillet of wild salmon (I particularly like this with wild sockeye)
- salt and pepper to taste
- 3 tablespoons creme fraiche
- 1 -2 teaspoons wasabi paste, start with 1 teaspoon and add more to taste)
- 2 scallions, thinly sliced
- sprinkle of furikake (optional)
Method
- Heat oven to 425 degrees.
- Place fillet in pan and lightly sprinkle salt and pepper to taste. I like to use a half sheet pan and keep my fillet in one piece until serving but you could easily use individual pieces of salmon.
- In a small bowl, mix the creme fraiche with the wasabi paste (start with 1 teaspoon wasabi paste and add more to your liking).
- Slather the wasabi-creme fraiche on the salmon and then sprinkle on the scallion slices.
- roast (bake? - Never sure which is appropriate term for fish) in oven for 15 - 20 minutes until cooked through. A flatter fillet like sockeye should fully cook in 15 minutes. Thicker pieces might take a little longer.
- Sprinkle furikake on top of the fillet and serve.
