Pan Seared Salmon with Sour Cream Dill Sauce and Potato Salad
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 1/2 cup Hood® Sour Cream
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. finely minced fresh dill
- 1/2 tsp. salt
- ½ tsp. fresh ground black pepper
- 2 Tbsp. canola oil
- 4 skin-on salmon steaks or fillets, about 4 oz. each
- 6 medium-sized red-skinned potatoes
- 1/4 cup Hood® Sour Cream
- 1 Tbsp. minced chives or scallion
- 1 Tbsp. Dijon-style mustard
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
SALMON & SOUR CREAM DILL SAUCE
CREAMY DIJON POTATO SALAD
Directions
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STEP 1
To make the sauce, in a small bowl combine the sour cream, lemon juice, and dill. Season with salt and pepper and set aside.
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STEP 2
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon, skin side down, to the pan and cook for 5 minutes. Flip and sear for another 3 minutes, or until done.
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STEP 3
To make the potato salad, cook the potatoes until fork-tender, about 20 to 25 minutes. Drain, and cut into 8 equal pieces, leaving skin on.
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STEP 4
In a small bowl, combine the sour cream, chives and mustard. Add the potatoes to the bowl and fold slowly until all potatoes are coated. Season to taste with salt and pepper. Sprinkle with dill and mix thoroughly.
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STEP 5
Top salmon with dill sauce and serve with potato salad.
Per Serving: Calories: 653, Carbohydrate: 57 grams, Fat: 30 grams, Saturated fat: 12 grams, Protein: 33 grams, Cholesterol: 131 milligrams, Sodium: 798 milligrams, Calcium: 182 milligrams.
