A fantastic quick meal! Dill Sauce is refreshing, rather than heavy as many "creamy" sauces can be, because it is made with sour cream. The slight acidity is a great pairing with salmon or trout which are quite rich and oily. I made this with trout.
Author: Nagi | RecipeTin Eats
2tspDijon or hot English mustard(2)
1/2tspgarlic powder or 1 small garlic clove, minced
2 1/2tbspfresh dill, finely chopped
1 - 2tbsplemon juice
2tbspmilk(or olive oil, for richness)
1/4 - 1/2tspsalt
1/2 - 1tbspoil
4salmon or trout fillets(125g / 4oz each)
Salt and pepper
Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
Pat fish dry with paper towel. Sprinkle with salt and pepper.
Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
1. You could use Greek Yoghurt instead of sour cream. It is slightly more tangy and low fat tends to be less creamy. Low fat is fine but will be less creamy.2. I like to use hot English mustard for a little kick. Alternatively you could use Dijon mustard + horseradish cream.3. I served this with my lazy zucchini salad: Use a potato peeler to make long strips of zucchini and shave some parmesan. Toss with verjuice, olive oil, salt and pepper. Verjuice is made from unfermented grapes and is a very mild vinegar which makes it fantastic for really quick salad dressings because you don't need to tone down the acidity with other ingredients. Maggie Beer was the first to commercial produce verjuice, but other brands are now available in supermarkets in the vinegar section.4. Nutrition per serving, assuming all the sauce is consumed. There is more sauce than needed, but I always make a little extra because it's nice to dip veggies and bread into the leftovers. 97 calories of the total is for the sauce. If you use low fat rather than full fat sour cream, it reduces to 369 calories.