Salmon With Wasabi-Creme Fraiche

By Food52
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2 pounds fillet of wild salmon (I particularly like this with wild sockeye)

salt and pepper to taste

3 tablespoons creme fraiche

1 -2 teaspoon wasabi paste, start with 1 teaspoon and add more to taste)

2 scallions, thinly sliced

sprinkle of furikake (optional)

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