Salmon With Wasabi-Creme Fraiche

• 2 pounds fillet of wild salmon (I particularly like this with wild sockeye)
• salt and pepper to taste
• 3 tablespoons creme fraiche
• 1 -2 teaspoons wasabi paste, start with 1 teaspoon and add more to taste)
• 2 scallions, thinly sliced
• sprinkle of furikake (optional)

1. Heat oven to 425 degrees.
2. Place fillet in pan and lightly sprinkle salt and pepper to taste. I like to use a half sheet pan and keep my fillet in one piece until serving but you could easily use individual pieces of salmon.
3. In a small bowl, mix the creme fraiche with the wasabi paste (start with 1 teaspoon wasabi paste and add more to your liking).
4. Slather the wasabi-creme fraiche on the salmon and then sprinkle on the scallion slices.
5. roast (bake? - Never sure which is appropriate term for fish) in oven for 15 - 20 minutes until cooked through. A flatter fillet like sockeye should fully cook in 15 minutes. Thicker pieces might take a little longer.
6. Sprinkle furikake on top of the fillet and serve.

fillet of wild salmon, salt, creme fraiche, wasabi paste, scallions, furikake

Taken from food52.com/recipes/4587-salmon-with-wasabi-creme-fraiche (may not work)