Saturday, December 27, 2008

Recipe: Pan-Seared Salmon with Dill Sauce

After all the (delicious) red meat I ate this week, I felt like I needed a break and decided to make salmon for dinner tonight. I make salmon a lot, more than any other kind of fish. It is very versatile, and forgiving. I served it with roasted potatoes and my roast asparagus (see previous post for the recipe).

Pan-Seared Salmon with Dill Sauce
2 Salmon fillets (skin removed; ask the fish department at your local grocery store to do this for you)
2 Tbsp olive oil
sour cream
juice of 1 lemon
2 Tbsp fresh dill (chopped)
1 Tbsp horseradish
pinch of cracked red pepper

Heat olive oil in a non-stick skillet over med-high heat. Season the salmon fillets on both sides with salt and pepper. Place the salmon in the preheated pan and sear it on each side for about 3 minutes. This will give a moist, medium center. If you like it cooked more well done, sear it for about 5 minutes per side.

To make the sauce, combine the sour cream, lemon juice, fresh dill, horseradish, and cracked red pepper. Season to taste with salt and pepper. Feel free to add more or less of any ingredient. It is all about what flavors you like. Serve the sauce over the salmon.

Roasted Potatoes
4-5 red potatoes
herbes de provence
olive oil
Kosher salt and pepper

Wash and cut the potatoes into 1 inch cubes. Toss with olive oil, herbes de provence, salt and pepper. Lay out in an even layer on a cookie sheet. Place in a 400 degree preheated oven for 2o minutes, toss halfway through.

Herbes de provence is a spice mixture of rosemary, marjoram, thyme and savory. If you don't have this on hand you can substitute dried rosemary or thyme. Just make sure to use dried spices because fresh ones could burn in the oven at such a high degree.

I had left over potatoes that I am going to serve as home fries tomorrow morning with breakfast. I'll just heat them up in a skillet to get them nice and crispy.

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