Seared Salmon With Lemon Creme Fraiche

• 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)

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

salmon fillet, olive oil, lemon thyme, creme fraiche, lemon peel, lemon juice, salmon

Taken from recipes-plus.com/api/v2.0/recipes/24212 (may not work)