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!
2 salmon fillets (about 6 oz each)
Salt and pepper
1 Tbsp Olive Oil
1 tsp Wegmans Butter
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