Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, and about 1 1/2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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  • Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until desired degree of doneness.

  • Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Nutrition Facts

457 calories; fat 25.1g; saturated fat 4.7g; mono fat 11.3g; poly fat 7.5g; protein 37g; carbohydrates 20g; fiber 2g; cholesterol 105mg; iron 2mg; sodium 618mg; calcium 68mg; sugars 2g.
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