Herbed Wild Salmon with Creme Fraiche and Spring veggies

Recipe by Charlotte Langley, Canada

Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..

Prep time

0 mins

Cooking Time

0 mins

Serves

Ingredients

850 g wild MSC certified salmon, approximately 140 g/5 oz each, or the size of your palm
1.5 cups asparagus (or tenderstem broccoli), chopped into bite-sized pieces
0.8 cup green peas, fresh or frozen
0.8 cup zucchini, green or yellow, chopped
A handful of leafy herbs such as parsley, dill, or basil
0.4 cup crème fraîche or full-fat sour cream
Juice and zest of one lemon
Neutral cooking oil, such as sunflower or grapeseed oil
Salt to taste

Ingredients

Method

Preheat oven and prepare vegetables: Preheat oven to 190°C (375°F). Thoroughly wash and dry the vegetables, cutting them into bite-sized pieces.
Prepare crème fraiche mixture: In a small bowl, combine crème fraiche, zest and lemon juice and all the leafy herbs roughly chopped. Season with salt and set the mixture aside in the fridge to chill until ready to serve.
Sear the salmon fillet: Heat one tsp of oil in a frying pan on medium-high heat. Season both sides of the salmon fillet. Sear the fillet skin- side down for approximately 3-5 minutes or until the skin becomes crispy. Transfer the salmon to a parchment-lined baking tray, skin side up. Set aside until veggies are almost ready – you don’t want to overcook the fish! Set the frying pan aside for the vegetables.
Blanch peas and broccoli: In a small pot, bring salted water to a boil. Blanch the peas for 2-3 minutes. With a slotted spoon, remove to a bowl. In the same boiling water blanch the tenderstem broccoli for 60-90 seconds. Strain and add to the bowl with the peas.

With the frying pan on medium-high heat, add one tsp. of oil. Sauté the zucchini for 1 minute, then add the peas and broccolini. Toss gently and season to taste with salt. Cook for 2 minutes until just tender but still crunchy. Remove from heat and set aside.
Roast salmon in the oven: Place the salmon in the oven for approximately 3 minutes until the center is just cooked through but still slightly pink (medium-rare). Adjust cooking time if you prefer it more well done.
Serve with crème fraiche and garnish: To serve, lay out your beautifully al dente vegetables on a plate or serving platter. Top with the roasted salmon, skin side-up, and generously dollopherbed creme fraiche on top. Garnish with extra herbs and lemon, if desired.