Roasted salmon with miso cream

 

INGREDIENTS

Yield: 8 servings

• 1(2¾-pound) whole salmon fillet (skin on or off), patted dry if needed
• Coarse sea or kosher salt
• ¼teaspoon ichimi togarashi or ground cayenne
• 1cup crème fraîche or sour cream (8 ounces)
• 2tablespoons shiro (white) miso (see Tip)
• 2teaspoons turbinado or other coarse raw sugar (optional)
  
• 2limes
• 1tablespoon yuzu or lime juice
• Toasted white sesame seeds, for sprinkling
  

  PREPARATION

  1. Step 1

     Heat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil.

  2. Step 2

     Place the salmon on the prepared pan skin (or flat) side down at an angle, if needed, to fit. Sprinkle with salt (about 1 teaspoon) and the togarashi.

  3. Step 3

     In a small saucepan, stir ¼ cup crème fraîche with 1 tablespoon miso until well blended. Scrape onto the fish (save the pan without washing it), then spread the sauce in an even layer. If you like a little sweetness with your salmon, sprinkle it with the sugar.

  4. Step 4

     Roast the salmon until a thin-bladed paring knife slides through the thickest part with only a little resistance, 15 to 20 minutes. When you remove the blade from the fish and touch it, it should feel warm.

  5. Step 5

     While the fish roasts, stir the remaining ¾ cup crème fraîche and 1 tablespoon miso until smooth in the same saucepan. Set over low heat and warm, stirring occasionally, until steaming and tiny bubbles form around the edges, about 5 minutes. Don’t let the mixture boil. Turn the heat to the lowest setting to keep warm.

  6. Step 6

     Using the parchment or foil, lift the roasted salmon onto a serving platter, then slide the parchment or foil out from under the fish. Zest the limes all over the fish, then squeeze 1 tablespoon juice, if using lime juice. Stir the yuzu or lime juice into the miso cream, then transfer to a serving bowl to serve alongside the salmon. (Or, if your salmon is skinless, pour the sauce around the salmon.)

  7. Step 7

     Sprinkle the salmon with sesame seeds. Cut the zested limes into wedges and serve with the fish.