Name: Roasted Salmon with Horseradish Crème Fraîche
Yield: Makes 10 servings
Ingredients: 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

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.

Recipe notes

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