Salmon with Dill Sauce
- 4 Wild salmon (each about 200-250 g)
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 1 tablespoon lemon juice
Drizzle the salmon with the lemon juice. Season with a little salt and let stand for 5-10 minutes.
Rinse the dill, pat dry, and tear into small pieces. Add the white wine to a saucepan. Add the dill to the pan, then mix in the cream cheese. Heat the mixture, stirring constantly, until the cream cheese has melted completely. Mix in the fish stock and simmer for 5-10 minutes. Puree the sauce, then mix in the sour cream. Season to taste with salt, pepper, and lemon juice. Reduce the heat to the lowest setting, and keep the sauce warm.
Use a paper towel to pat the salmon dry. Heat the butter and oil in a grill pan. Add the salmon and cook for 3-4 minutes per side over medium heat. Spread the sauce over 4 warmed plates and top with the salmon. garnish with the dill and lemon slices. Serve the salmon with either rice or potatoes.