Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it. While I liked that recipe, my daughter really didn't so I experimented a little with that method. She likes a kick to her food, so I added some wasabi paste to the creme fraiche and adjusted the other toppings to complement the wasabi. I like to serve this with forbidden rice and bokchoy or chinese broccoli, but it is equally good with my potato and celeriac puree (see Comfort Mash under my recipes). You can purchase the wasabi paste and furikake at Japanese markets and some grocery stores. - healthierkitchen —healthierkitchen
Test Kitchen Notes
I'm definitely making this method of cooking salmon a standard part of my repertoire. It was very easy and flavorful. The kick of the creamy wasabi spread was nice with the meaty flavors of the salmon fillet. I used the full 2 teaspoons of wasabi powder, and would even be up for using more. I'm also looking forward to trying other creme fraiche + flavors on salmon. It's a keeper! - fiveandspice —The Editors
fillet of wild salmon (I particularly like this with wild sockeye)
salt and pepper to taste
1 -2 teaspoons
wasabi paste, start with 1 teaspoon and add more to taste)
scallions, thinly sliced
sprinkle of furikake (optional)
In This Recipe
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.