Grilled Salmon with Crème Fraîche
Garnished with chive blossoms and infused with the flavors of white wine, shallot, and crème fraîche, this company-worthy grilled salmon is a stunner.
By Yankee Magazine|Jun 16 2020|
Grilled Salmon with Crème Fraîche
Photo Credit: Heath RobbinsIt may sound like a delicate dish, but this aromatic entrée holds up just fine on the grill. White wine and crème fraîche (along with salmon’s own heart-healthy fat) keep the fish moist, giving you a bit of extra insurance against overcooking.
Yield:
6 servings
Total Time:
40 minutes minutesHands-on Time:
20 minutes minutes
Ingredients
6 tablespoons crème fraîche
1 large shallot, minced
6 skin-on salmon fillets, about 1/2 pound each
1/4 cup white wine
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4–1/2 teaspoon ground cayenne pepper
Vegetable oil (for grill grate)
Garnish: chive blossoms or minced chives
Instructions
In a small bowl, stir together the crème fraîche and minced shallot. Set aside.
Next, prepare your grill for medium-high direct heat (about 400° on a thermometer—you should be able to hold your hand 2 inches above the grill grate for about 5 seconds before you have to pull it away). Meanwhile, put the salmon fillets in a zip-top bag with the wine while the grill preheats.
When the grill is heated, remove the salmon from the bag, pat dry, and sprinkle with the salt, pepper, and cayenne. Then spread the crème fraîche mixture over each.
Oil your grill grate lightly; then place the fillets, skin side down, and cook, covered, until the fish is just cooked through (cut to check), 15 to 20 minutes. Serve immediately, garnished with chive blossoms or minced chives.
Notes
You can also cook the salmon in your oven: Arrange fillets on an oiled, foil-lined baking sheet and bake at 400° until just cooked through, 18 to 23 minutes, depending on the thickness of the fillets.
What is creme fraiche? Never heard of it but I am in Washington state & is it homemade or something you get in the store?
Creme fraiche is a dairy product. It’s like sour creme but is lightly sweet, not sour. My wife and I use it about 3 times a year (whenever we eat caviar on a water cracker – spread creme fraiche on cracker, then caviar then lemon zest!).
Not common in stores but 2 ingredients & simple to make. Google Martha Stewart creme fraiche.