Pan Seared Salmon with Horseradish Cream Sauce
For the cream sauce
1 cup RF Sour Cream 1 tablespoon of Horseradish handful of Parsley, chopped Salt & Pepper teaspoon of wasabi powder Mix and let refrigerate for at least 30 minutes but the longer the better! Ingredients 2 salmon fillets (about 6 oz each) Salt and pepper WW flour Rosemary 1 Tbsp Olive Oil 1 tsp Wegmans Butter Directions: Season fish with salt and pepper. Add rosemary to the flour and dust both sides; pat off excess. Heat olive oil in pan on MEDIUM-HIGH until oil faintly smokes; add fish. Turn over when fish changes color one-quarter of way up and seared side has turned paper-bag brown, 3 min. Reduce heat to MEDIUM. Cook about 4 min, until internal temp reaches 120 degrees. Check by inserting thermometer halfway into thickest part of fish. Add butter to pan; swirl. Baste with spoon, 1-3 min, until internal temp reaches 130 degrees. Transfer fish to clean platter; let rest at least 2 min. Serve with sauce. adapted from a Wegmans recipe |
That sounds delish, I want to try it.
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