Add a little sauce to your weeknight salmon, boss. With a little heat. You could even pretend it’s winter in Stockholm.

Serves 4


Mise en Place
Staples Fish
3 tbs creme fraiche 4 salmon filets
1 tbs horseradish 2 tbs olive oil
1 tsp minced dill 2 tbs butter
2 tsp lemon juice salt, pepper

Equipment
1 skillet, medium hot
1 mixing bowl

Directions
Step Action
1 Season fish, score skin a couple times
2 Melt butter and oil in skillet
3 Cook salmon skin side down, 5-8 minutes depending on how pink you like it
4 While salmon is cooking, whisk together creme fraiche, horseradish, lemon, dill, and a large pinch of salt. If too thin, thicken with more creme fraiche.
5 Flip salmon, cook for 1 minute more
6 Evac salmon to plate, top with a touch of sauce.