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Salmon with Thyme and Three-Lemon Crème Fraîche

[Photograph: Kerry Saretsky]

This is the perfect light meal to counter Christmas pound-packing. A simple roast slab of salmon, slow-baked on a bed of lemon and thyme, is served hot or room temperature with a whisk-together sauce of crème fraîche, fresh thyme, and lemon in three forms: lemon zest, lemon juice, and minced preserved lemon. It's a light, bright homage to citrus season.

Note: Preserved lemon is a Moroccan ingredient that can be found in most specialty middle eastern or Northern African grocers.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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