Seared Salmon with Caraway Spaetzle and Creme Fraiche

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil and season with salt. Prepare an ice bath.

Step 2

Meanwhile, in a large bowl, whisk together the milk, eggs, and rye flour until well blended. Add the all-purpose flour and, using your hands or a wooden spoon, mix until well combined and batter-like (the dough will be sticky). Season with a pinch of salt, add the caraway seeds, and stir to combine.

Step 3

Using a spaetzle press or a colander with large holes, push the dough into the boiling water (it should form small dumplings). Boil the dumplings until they float, about 3 to 5 minutes. Using a slotted spoon or mesh strainer, transfer the spaetzle to the ice bath to cool briefly, then transfer to a paper towel—lined platter. When all of the spaetzle have been cooked, toss them with 1 tablespoon of the canola oil and reserve.

Step 4

Heat a skillet over high heat. Pat the salmon dry and season with salt and pepper. Lower the heat to medium-high and add the remaining oil to the pan. Place the salmon in the pan; if it has skin, place it skin side down; if not, place the rounded side down. Cook until the salmon is browned on one side, then flip and continue cooking until the salmon is cooked through, about 5 to 7 minutes total. Transfer the salmon to a plate and let rest.

Step 5

Melt the butter in a large skillet over high heat. When the foaming subsides, add the spaetzle and cook, tossing frequently, until lightly browned. Season to taste with salt and pepper.

Step 6

Spoon some of the crème fraiche across the bottom of four plates and top with the spaetzle. Place the salmon on top of the spaetzle and garnish with the herbs. Serve immediately.