Creamy Dill Sauce with Salmon or Trout
By Chef Canada (@chef_canada)
Ingredients
- 3/4 cup sour cream ((1))
- 2 tsp Dijon or hot English mustard ((2))
- 1/2 tsp garlic powder or 1 small garlic clove (, minced)
- 2 1/2 tbsp fresh dill (, finely chopped)
- 1 tsp lemon zest
- 1 - 2 tbsp lemon juice
- 2 tbsp milk ((or olive oil, for richness))
- 1/4 - 1/2 tsp salt
- 1/2 tsp white sugar
- 1/2 - 1 tbsp oil
- 4 salmon or trout fillets ((125g / 4oz each))
- Salt and pepper
Directions
- 1Mix 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.
- 2Pat fish dry with paper towel. Sprinkle with salt and pepper.
- 3Heat 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.
- 4Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.