Salmon with Thyme and Three-Lemon Crème Fraîche
Salmon with Thyme and Three-Lemon Crème Fraîche

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, salmon with thyme and three-lemon crème fraîche. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

[Photograph: Kerry Saretsky] This is the perfect light meal to counter Christmas pound-packing. A simple roast slab of salmon, slow-baked on a bed of lemon and thyme, is served hot or room temperature with a whisk-together sauce of crème fraîche, fresh thyme, and lemon in three forms: lemon zest, lemon juice, and minced preserved lemon. If the salmon is hot, the cream melts and pools in the cracks in the cooked fish.

Salmon with Thyme and Three-Lemon Crème Fraîche is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Salmon with Thyme and Three-Lemon Crème Fraîche is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook salmon with thyme and three-lemon crème fraîche using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Salmon with Thyme and Three-Lemon Crème Fraîche:
  1. Prepare 1 bunch fresh thyme sprigs, plus 2 teaspoons picked thyme leaves
  2. Get 1/2 lemon, thinly sliced
  3. Prepare 1 tbsp juice
  4. Take 1 tsp zest from the other half
  5. Prepare 3 to 4 large boneless skinless salmon filets about 4 to 6 ounces each
  6. Take 1 tbsp olive oil
  7. Make ready to taste salt and pepper
  8. Make ready 2 tbsp finely chopped preserved lemon
  9. Get 1/2 cup crème fraîche

Line a rimmed baking sheet with aluminum foil. Place thyme sprigs and sliced lemon in a pile in the center of the baking sheet large enough to hold the salmon. Make a bed of the bunch of thyme and the sliced lemon. Season the salmon and the thyme and lemon bed with the olive oil, and season the salmon with salt and pepper.

Steps to make Salmon with Thyme and Three-Lemon Crème Fraîche:
  1. Preheat the oven to 350°F.
  2. Line a rimmed baking sheet with aluminum foil. Place thyme sprigs and sliced lemon in a pile in the center of the baking sheet large enough to hold the salmon.
  3. Rub salmon on all sides with olive oil and season with salt and pepper. Place salmon on top of thyme/lemon bed and transfer to oven.
  4. Roast until the internal temperature registers 125 to 130°F on an instant read thermometer for medium-rare or 140°F for medium, 15 to 25 minutes.
  5. Remove from oven and allow to rest at least 5 minutes, or allow to cool to room temperature.
  6. Stir together the thyme leaves, lemon juice, lemon zest, preserved lemon (if using), and crème fraîche. Season with salt and pepper.
  7. Serve the salmon either hot or at room temperature with the lemon sauce.

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