Roasted Salmon With Horseradish Crème Fraîche

1. 1

   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.

2. 2

   In medium bowl, whisk together creme fraiche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.

3. 3

   Preheat oven to 450u00b0F. 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 creme fraiche.

* Per serving · 4 servings · Values may vary.