This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. Salmon is a major food source in the Pacific Northwest region of the United States so it was a perfect menu item to include in our Regional Thanksgiving menu this year. It's extremely easy to prepare and the horseradish Creme Fraiche was a perfect accompaniment to serve with it as well.
recipe adapted from Geraldine Ferraro
1/2 cup plus 1 teaspoon kosher salt
1 cup sugar
1 tablespoon freshly grated orange zest (from 3 medium oranges)
2 1/4 teaspoons freshly ground black pepper
10 (7-ounce) fillets salmon, preferably wild king, skinned
1 cup crème fraïche
4 teaspoons prepared white horseradish, drained
1 teaspoon cider vinegar
6 tablespoons extra-virgin olive oil
In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.