Boost the flavor of your favorite recipes with a fancy, French version of
sour cream. It’s easy, inexpensive and homemade.
Crème Fraiche Salmon
1 pound wild salmon fillets
Salt and pepper to taste
1-2 fresh lemons
1/3 cup Crème Fraiche*
Fresh dill sprigs
1 teaspoon Dijon mustard, optional
Preheat oven to 450 degrees. Line baking pan with foil, for easy clean up.
Prepare salmon, place skin side down on baking sheet. Sprinkle with salt and fresh
ground pepper to taste. Sprinkle with lemon zest or other herbs and seasonings of
choice.
Spread a dollop of Crème Fraiche over salmon fillets. Roast salmon, uncovered, for 12-
14 minutes or until thickest part of fillet flakes easily with a fork. The Crème Fraiche
helps keep the salmon moist and seals in flavor. Garnish with a sprig of fresh dill and
lemon slices.
Alternate Method: Grill salmon and serve Crème Fraiche as a sauce over top.
Sprinkle salmon fillets with a rub of choice (l like “Magic Salmon Seasoning” or try
brushing salmon with 1/4-cup brown sugar, 1/4-cup vinegar, 1/2-cup chopped onion,
6 cloves garlic, 1/4-teaspoon red pepper, salt and pepper to taste pureed in blender).
Grill over charcoal until thickest part of fillet flakes with a fork.
Stir together 1/2-cup Crème Fraiche, 1-teaspoon Dijon mustard, 1-teaspoon lemon
zest, salt and pepper to taste.
Notes:
The name sounds fancy, the recipe is simple, but the taste is fantastic! Crème Fraiche, a
staple in French cooking, is simply “fresh cream.” It is a cultured cream used in much
the same way as sour cream in the United States – but with much more flavor and
smoother quality. Recipe serves 2-4
*Homemade Crème Fraiche
1 cup cream
1 tablespoon buttermilk (may substitute yogurt, I prefer buttermilk)
Stir together, cover lightly and allow to culture at room temperature 12-24 hours.
Refrigerate about a week.
*Crème Fraiche (pronounced Cream Fresh) is usually found in supermarkets in the fresh
cheese section but may be pricey. It is very easy to make your own and have a ready,
inexpensive supply at home. Note – Crème Fraiche will continue to thicken in the
refrigerator and the longer it stores the more tart it becomes.
Crème Fraiche is less likely to curdle when heated so it becomes a great substitute for
sour cream in cooking recipes. Stir a little sweetening in and serve over fresh fruit.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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