Prep time: 10 minutes
Cook time: 8 minutes
This recipe is from the Chicago Tribune.
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 or crème fraîche
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or parsley
Sprinkle salmon with pepper and salt on both sides; pat lightly so spices adhere. Heat olive oil in large skillet over high heat; add salmon, skin side up. Cook to sear, about two minutes. Carefully turn with spatula. Cook to sear, about two minutes. Reduce heat to low; cover skillet. Cook until salmon is almost cooked through, about four minutes, depending on thickness. Transfer to platter.
Meanwhile, 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.
Per serving: 330 calories; 39 grams protein; 1 gram carbohydrates; 18 grams fat (4 saturated); 114 milligrams cholesterol; 241 milligrams sodium; 0 fiber; 51 percent calories from fat