PAN-ROATED SALMON WITH WILTED ARUGULA AND SOUR CREAM-HORSERADISH SAUCE
Easy and wonderful! Perfectly done salmon, peppery wilted arugula, and a delicious sauce…
¾ cup prepared horseradish
3/4 cup sour cream
¾ tsp ground caraway seeds
¼ cup chopped dill leaves
2 T very thinly sliced scallions, white and lt. green parts only
½ t fresh ground pepper
¾ t coarse salt, plus more to taste
4 cups loosely packed arugula
2 T freshly squeezed lemon juice
2 T olive oil
1 T canola oil
4 skinless salmon fillets, approx 1” thick
In a small bowl, combine the horseradish, sour cream, caraway seeds, dill leaves, pepper and ¾ tsp salt. Mix well and set aside.
Heat the oil in a wide sauté pan over medium-high heat. Season the salmon on both sides with salt and pepper. When the oil is shimmering (it needs to be hot enough so that the salmon is crisp when done), carefully place the salmon in the pan. Cook 4 minutes, until crisped and brown. Carefully turn, lower heat to medium, and cook for 3 or 4 more minutes. The salmon should be rare.
While the salmon is cooking, toss the arugula with lemon juice and olive oil in a large bowl. Season with salt and pepper. Put a serving of arugula on four dinner plates.
Arrange the hot salmon on the arugula and serve immediately, passing the horseradish sauce on the side. |
