Seared Salmon With Lemon Creme Fraiche - cooking recipe

Ingredients

2 1/2 lbs salmon fillet, cut into 8 pieces
1/4 cup olive oil
8 sprigs fresh lemon thyme
1 cup creme fraiche or sour cream
1 tbsp grated lemon peel
1/3 cup lemon juice
1 bunch watercress, trimmed
None None Salmon roe (optional)

Preparation

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.
Combine the creme fraiche, lemon peel and 1 1/2 tbsp of the lemon juice in a small bowl. Set aside.
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.
Spread creme fraiche mixture on plates. Top with salmon, watercress and salmon roe, if desired.