This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　1/2 cup plus 1 teaspoon kosher salt

　　1 cup sugar

　　1 tablespoon freshly grated orange zest (from 3 medium oranges)

　　2 1/4 teaspoons freshly ground black pepper

　　10 (7-ounce) fillets salmon, preferably wild king, skinned

　　1 cup crème fraïche

　　4 teaspoons prepared white horseradish, drained

　　1 teaspoon cider vinegar

　　6 tablespoons extra-virgin olive oil

　　

Step 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.

　　

Step 2

In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.

　　

Step 3

Preheat oven to 450°F. 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 crème fraïche.