Salmon With Horseradish-Mustard Sauce

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"If you use wild salmon, the oil is key here. If using farmed salmon, reduce the oil a bit The oil helps keep the fish moist. Please use full fat sour cream...it really helps make the recipe shine. I really enjoy salmon, especially because I can cook it in no time after work on a weekday."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (213.8 g)
  • Calories 608.7
  • Total Fat - 41.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 10.1 mg
  • Sodium - 1319.1 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 10.6 g
  • Sugars - 1.7 g
  • Protein - 41.3 g
  • Calcium - 206.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 1.9 mg

Step 1

Brush 1 tablespoon oil over tops of fillets; sprinkle evenly with 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the fillets to the pan, skin side down. Cook for 3 minutes or until the skin begins to brown. Turn the fillets over and cook 2 to 3 minutes, or until desired degree of doneness.

Step 3

Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon black pepper. Stirring well. Serve with the salmon.

Tips & Variations


No special items needed.

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