Amy Traverso is the Lifestyle Editor for Yankee Magazine. She's back in the kitchen showing us how to make a grilled salmon with crème friache! It's so delicious you'll invite people over just so you can make it! Click here to see more of Yankee Magazine.
Grilled Salmon with Crème Fraîche
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
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.
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.