Sunday Supper-Cream Fraiche Roasted Salmon

Living with 5 dogs and 3 cats means that travel is not much of an option for me.  I can't bear the idea of leaving my furry family members in a boarding facility and after vet visits, food, toys, treats, and other doggie accessories there is no money left over for travel anyway.   So I have become a fan of the virtual vacation.   To take a virtual vacation you make food from a place you would like to visit, since if you ask me food is the best part of travel, and you look at pictures of your idea destination on the computer.

I've always thought it would be neat to visit Iceland, Scandanavia and other Northern parts of Europe.

Iceland the place I'd most like to visit, It looks like Tolkien's Moddle Earth

A Scandanavian Castle

Since summer is such a fleeting moment in these frigid countries big Summer festivals and celebrations are common.

And since its a virtual vacation you need not dance around the May Pole

Fish is a popular food choice in Scandanavia and other Nordic countries and dill is a popular herb there.  So I decided to make Roast Salmon with Cream Fraiche and Dill for my virtual vacation.

Roast Salmon With Cream Fraiche and Dill

Kosher or sea salt 

Pepper

1 tub Vermont Creamery cream fraiche,  about a cup

1/4 cup chopped Fresh Dill

Preheat to 425 and line a baking sheet with foil.  Place the fish fillets on the sheet skin side down and season with salt and pepper.   Spread with the cream fraiche, trying to cover in a think but complete layer.  Roast for about 12-15 minuts until the fish is cooked through.   Test for doneness by seeing if the fish flakes in the thickest part.

Sprinkle with dill before serving.

Serve with boiled new potatoes tossed with butter, salt, and dill.

Tasty Dish, Bad Photo

Of course you will also be needing a nice summer friendly desert.   One of my favorite summer deserts is simple, Mint Chip Ice Cream with Hot Fudge Sauce, Yum!  Of course you could by hot fudge sauce but why would you when home made is so much better.

Simple Hot Fudge Sauce 

• 1 cup whipping cream
• 1/2 cup light corn syrup
• 6 ounces semisweet chocolate, chopped (I use morsels)
• 6 ounces bittersweet  chocolate, chopped (I  use chocolate chips)

Preparation

• Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add all chocolate and stir until melted and smooth

This keeps in the fridge for weeks and can be reheated in the microwave at medium heat.   I like it served with Adirondack Creamery White Face Mint Chip