Roasted Salmon With Horseradish Crème Fraîche

• 1/2 cup plus 1 teaspoon kosher salt
• 1 cup sugar
• 1 tablespoon
• (from 3 medium oranges)
• 2 1/4 teaspoons freshly ground black pepper
• 10 (7-ounce) fillets salmon, preferably wild king, skinned
• 1 cup creme fraiche
• 4 teaspoons prepared white horseradish, drained
• 1 teaspoon cider vinegar
• 6 tablespoons extra-virgin olive oil

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. 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. Preheat oven to 450u0b0F. 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.

kosher salt, sugar, oranges, freshly ground black pepper, salmon, crueme frauefche, white horseradish, cider vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-salmon-with-horseradish-creme-fraiche-239210 (may not work)