This delicious and easy weeknight dish can be made in 15 minutes. The creamy, tanginess of the sauce contrasts well with the meaty richness of the fish. This is delicious served with a beet and goat cheese salad (recipe below) and pan-fried potatoes.
- 2 wild-caught salmon fillets, 4-6 oz each
- 1 tsp lemon zest
- Salt and Pepper to taste
- 1 tbsp olive oil
- 1/4 cup mayonnaise.
- 1/4 cup sour cream.
- 1 tbsp minced fresh dill, or 1 tsp dried.
- 1 tsp prepared or grated horseradish.
- 1/4 tsp garlic powder.
- Salt and freshly ground black pepper to taste.
- Mix all ingredients for the sauce. Set aside.
- Sprinkle flesh side of salmon filets with salt, pepper, and lemon zest.
- Heat oil in a non-stick pan over medium high heat until shimmering.
- Add salmon, skin-side-up and and cook until lightly brown; 1-2 minutes.
- Flip salmon filets, and cook skin-side-down until desired doneness.
- Serve on a platter, top with sauce. Garnish with fresh dill and lemon slices, if desired.
Beet and Goat Cheese Salad
To me there is no greater food pairing than beets and goat cheese. The deep earthiness of the beets with the creamy tangy goat cheese is a match made in heaven. I have loved beets since I was a small child, but my mother disliked them so I didn’t get to eat them often. Luckily my husband loves beets so I get to eat them regularly. This is one of our favorite recipes. Hope you enjoy eating this salad as much as we do
- Roasted Beets (not pickled. I find the perfect ones all ready prepared in the vegetable section near the vegan options)
- Goat Cheese
- Salad greens of your choice
- Your favorite vinaigrette or dressing or try my favorite
- Make the vinaigrette giving it time for the flavors to develop.
- Next prepare the salad greens.
- Cut beets to desired size.
- Crumble goat cheese (leave goat cheese refrigerated until ready to use, it makes crumbling it much easier).
- Combine all ingredients except for vinaigrette.
- When ready to serve lightly dress salad and toss together.