Run, don't walk, to your local seafood store for Copper River salmon.
Serves: 4Save Share
Cilantro-Lime Crème Fraiche:
1 cup heavy cream
2 tablespoon buttermilk
Finely grated rind and juice of 1 lime
2 tablespoon finely chopped cilantro
1/2 teaspoon salt
4 (8-ounce) Copper River sockeye salmon fillets, skinned
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoon blackened seasoning (such as Paul Prudhomme Blackened Redfish Magic Seasoning)
2 tablespoon extra-virgin olive oil
To prepare creme fraiche, combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine creme fraiche with half the lime rind and juice. Add cilantro and salt. Taste and add more rind and juice if desired.
To prepare fish, sprinkle salt, pepper and seasoning on fish. Heat oil in a large saute pan over medium-high heat. Add fish, and sear until fillets move easily in pan, about 2 minutes. When seared, turn fillets over and sear other side 2 minutes. (Salmon will still be red on the inside. Cook longer if desired.) Serve each fillet with 2 tablespoons Cilantro-Lime Creme Fraiche. (You will have half the creme fraiche left over).