- 2 tablespoons extra-virgin olive oil
- 4 salmon fillets, pin bones removed
- Salt and pepper, to taste
- 1 pint sour cream
- 2 bunches dill, chopped
- Juice of 2 lemons
- 1 shallot, minced
- Pinch red pepper flakes
- 3 tablespoons horseradish
Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.