Tuesday, November 25, 2014

Pan Seared Salmon w/ Horseradish Dill Sauce

It's the Tuesday before Thanksgiving and I know this may seem like a strange recipe to post just before our holiday season kicks off.  However, I am actually making this for our Thanksgiving feast.  See we have a relative coming to dinner with dietary restrictions.  According to my Mom, he can't even eat turkey, which I find kind of unbelievable but if it's true, it's also cruel and unusual.  Anyway, she asked me to help her out and make a healthy protein that would look great on our table and that others may enjoy as well.  This dish popped right into my mind.

In my last post, I mentioned how I tend to cook Salmon in a foil pack and get creative with all of the ingredients I'll add to it.  However, if you talk to any chef and ask them how to season salmon, they'll say two words: salt and pepper.  I believe this to be true especially when it comes to a fresh, gorgeous filet.  So in addition to Asian style and Italian style, I also sear salmon in a pan with salt and pepper.  Then, I serve it with a fresh, horseradish dill sauce for an added dose of flavor.  This sauce looks creamy, tastes rich but is actually healthy due to it's Greek yogurt base.

So if you're in the same boat as me, and are looking for a healthy dish or even a fish dish to serve this Thanksgiving, try this one.  Or make this when all the festivities are over and you're trying to recover from days of indulging.  The recipe serves 4 but I'll be doubling it for our larger party.  Be sure to check my social media pages for the pictures.  @the_single_cook on Twitter and IG or search "The Single Cook" on Facebook.  

Ingredients: (makes 4 servings)
8 oz Salmon Filet, cut into 4 2 oz portions
Kosher Salt, to taste
Fresh Cracked Black Pepper
2 tablespoons Butter
2 tablespoons Extra Virgin Olive Oil
Horseradish Dill Sauce, recipe below


Arrange the salmon filets on a plate or plastic cutting board and generously sprinkle both sides with kosher salt and fresh cracked black pepper.  Allow the filets to sit for 10 minutes.

Then, heat the olive oil and butter in a skillet until the mixture is bubbly and almost smoking.  Add in all four filets, skin side down, and allow them to cook over medium high heat for about 5 minutes or until the skin has become crispy and lightly browned.  Gently flip each filet over and sear the flesh side for another 5 minutes or until golden brown.  Remove the fish from the pans to a serving plate, cover loosely with foil and allow the fillets to rest/finish cooking for 5 more minutes.

Serve fillets with Horseradish dill sauce on the side.  You can garnish your platter with additional dill and lemon wedges.  Also, sautéed asparagus and white, brown or wild rice make great side dishes.

Horseradish Dill Sauce

1 6oz container Plain Greek Yogurt
2 tablespoons Mayonnaise 
1/2 a lemon, juiced
3 tablespoons fresh chopped dill
2 teaspoons fresh prepared horseradish
Salt & Pepper, to taste

Mix all ingredients together in a bowl.  Be sure to check the seasonings.  Add additional salt, pepper or horseradish to taste.

1 comment:

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