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 | |||
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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 | |
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1 | skillet, medium hot |
1 | mixing bowl |
Directions | |
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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