Ingredients
- 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
Directions
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.
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By 2daBeach
Solomans Island, MD
on March 25, 2012
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Fabulous !
By simonax
on January 30, 2012
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yum! I made it tonight after work and it was fast and delicious. Definitely making it again!
By barbara76137
Fort Worth, TX
on January 16, 2012
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I substituted non-fat Greek yogurt for the sour cream. Wish I could post pictures because I used my grill pan and the salmon was absolutely beautiful. I served this on a bed of wild rice. Definitely will make this again! The fresh salmon was on sale for $5.99/lb. and I got a big bag of shallots that were on sale as well. I need to use shallots more often, so that was part of my motivation for making this dish.
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