Pan-Seared Salmon with Dill Sauce, Garlic Roast Potatoes and Broccoli
Well surprise, surprise. Here's another fish post, which means yet another salmon post. This is a ridiculously simple dill sauce that you can whip up while the fish is in the pan. It's great for a quick mid-week dinner.
The sauce is made with crème fraîche, which is like regular sour cream but has a higher butterfat content. It has a more delicate and rich flavor, as well as a silkier texture. It is often used to make French sauces because it does not curdle when heated. It can also be whipped like whipping cream, or added to regular whipping cream to improve its "whippability." It has a relatively long shelf life of several weeks.
This dill sauce is a nice alternative to tartare sauce and a lot fresher tasting in my opinion. (Though the consistency is a little thin to serve with fried fish.)
I've run out of things to say about salmon, so let's let the one line "recipe" speak for itself...
Recipe after the jump
Crème Fraîche Dill Sauce
1/2 cup crème fraîche
3 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon roughly chopped capers
Zest from half a lemon
Salt and pepper to taste
Combine ingredients in a small bowl. Serve over cooked salmon.
Recipe and photo property of beets and bites