Salmon Fillets with Cream Sauce and Dill
ready in 3 h. 45 min.
- For the Salmon Fillets
- 4 king Salmon fillet skin on (175 g | 6 oz each)
- ¼ tsp Sea salt (or to taste)
- ¼ tsp freshly ground Black pepper (or to taste)
- 3 Tbsps Canola oil
- 1 Tbsp unsalted butter
For the Salmon Fillets:
Preheat oven to 400º F. Line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and season to taste with salt and pepper. Heat the canola oil in a large, nonstick, oven-proof saute pan over medium heat. Add the butter. Once the foam subsides, add the salmon, skin side down. Sear the salmon for about 3 minutes, turn and sear the other side for an additional 3 minutes. Transfer the pan to the oven. Bake the salmon for about 4 minutes, or until the fish begins to flake when pressed with your finger.
For Cucumber Cream Sauce:
Finely chop the cucumber; place in a strainer and squeeze out any liquid. Place the cucumbers on paper towels to drain; let sit for 15 minutes.
In a large bowl, combine yogurt, sour cream, garlic, dill, olive oil and red wine vinegar; mix well. Fold in finely chopped cucumbers and blend using an immersion blender. Cover with plastic wrap and refrigerate for at least 3 hours.
Prior to serving, season with salt.
Divide the salmon fillets among serving plates. Drizzle cucumber sauce over the salmon and garnish with fresh dill sprigs. Serve