Salmon with Dill sauce

2 tablespoons extra-virgin olive oil

4 salmon fillets, pin bones removed

Salt and pepper, to taste

1 pint sour cream ( I used plain greek yogurt instead)

2 bunches dill, chopped

Juice of 2 lemons

1 shallot, minced

Pinch red pepper flakes

3 tablespoons horseradish



Directions (we grilled the salmon)


Coat a large skillet with olive oil and place over medium heat.

When hot, add the fillets to the pan skin side down; season 

with salt and pepper. Cook for 5 minutes until the skin is nice 

and brown. Turn the fish over and cook for 3 minutes on the 

other side. Keep warm while preparing the sauce.

In a small bowl whisk together sour cream, dill, lemon juice,

 shallot, red pepper flakes and horseradish. Season with salt 

and pepper. Serve the sauce over the pan-seared salmon.