CHEF JEFF — ONE BYTE AT A TIME: Spicy Salmon FilletsFor a spicy twist, coat your salmon fillets with some freshly ground black pepper from a peppermill.
By: Herald Staff Report,
For a spicy twist, coat your salmon fillets with some freshly ground black pepper from a peppermill.
Spicy Salmon Fillets
4 salmon fillets, about 6 ounces each
1 to 2 teaspoons freshly ground or cracked pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or parsley
Sprinkle salmon with pepper and salt; pat lightly so spices adhere. Heat olive oil in large skillet over high heat; add salmon, skin side up. Cook to sear, about 2 minutes. Carefully turn with spatula. Cook to sear, about 2 minutes. Reduce heat to low; cover skillet. Cook until salmon is almost cooked through, about 4 minutes. Transfer to platter or plates. Mix together sour cream and horseradish in a bowl; stir in enough milk to make drizzling consistency. Drizzle over salmon; top each fillet with a dill sprig.
Yield: Serves 4.
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