This recipe takes a lot less time and effort than its fancy name implies. Impress your guests! It comes courtesy of Serious Eats, with the "quick" preserved lemon cheat recipe from Mark Bittman.
Creme fraiche can be easily swapped with Mexican crema or in a pinch with sour cream, although you might want to water down sour cream to loosen it up a bit.
Salmon with Three-Lemon Creme Fraiche
Serves 6
Create preserved lemon in an acid-proof vessel and let rest at least 30 minutes:
1 whole lemon, diced small
2 tsp sugar
1 tsp salt
To create sauce, stir together:
2 tsp. fresh thyme leaves
1 tbsp. lemon juice
1 tsp. lemon zest
2 tbsp. preserved lemon
1/2 cup crème fraîche
salt and pepper to taste
Place on a rimmed baking sheet with aluminum foil:
1 bunch fresh thyme leaves
1/2 lemon, thinly sliced
1 whole salmon filet, covered in olive oil and seasoned with salt and pepper
Roast at 350 until the internal temperature registers 130, about 15-25 minutes.
