Seared Salmon With Lemon Creme Fraiche

1. 1

   Place salmon in a large bowl with oil and thyme. Season with a little sea salt and freshly ground black pepper. Toss the salmon until it is well coated. Refrigerate for 30 mins.

2. 2

   Combine the creme fraiche, lemon peel and 1 1/2 tbsp of the lemon juice in a small bowl. Set aside.

3. 3

   Heat a large nonstick skillet on high heat. Add remaining lemon juice to salmon; toss to combine. Drain salmon from marinade. Cook salmon for about 2 mins on each side or until cooked to desired doneness. Salmon is best served a little rare in the center. Cook in 2 batches if necessary.

4. 4

   Spread creme fraiche mixture on plates. Top with salmon, watercress and salmon roe, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.