I’m a salmon aficionado, and pepper too ~ the peppermill is always nearby on the dinner table. That’s why this recipe from the Chicago Tribune is a winner here!
4 (6-ounce) salmon fillets
2 teaspoons cracked or freshly ground pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or a sprinkling of dill weed, for garnish
Sprinkle salmon with salt and pepper on both sides, pat lightly so seasonings adhere.
Heat olive oil in large skillet over high heat.
Add salmon, skin side up.
Cook to sear, about 2 minutes.
Carefully turn with spatula, sear another 2 minutes.
Reduce heat to low, cover skillet.
Cook until salmon is almost cooked through, about 4 minutes, depending upon thickness.
Transfer to platter.
Meanwhile, mix together sour cream and horseradish in a small bowl.
Stir in enough milk to make drizzling consistency (it takes very little.)
Drizzle over salmon.
Top each fillet with dill for garnish.