Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it. While I liked that recipe, my daughter really didn't so I experimented a little with that method. She likes a kick to her food, so I added some wasabi paste to the creme fraiche and adjusted the other toppings to complement the wasabi. I like to serve this with forbidden rice and bokchoy or chinese broccoli, but it is equally good with my potato and celeriac puree (see Comfort Mash under my recipes). You can purchase the wasabi paste and furikake at Japanese markets and some grocery stores. - healthierkitchen

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