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. |
Categories: Mains
