Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Wine Sauce

I was never a big seafood eater but I have always liked salmon. Even still I had to have some sort of sauce with it. Over the years my tastes have changed and I now enjoy a variety of seafood and no longer have to hide the flavor with heavy sauces. This sauce however is one of my favorites... It's light, lemony, and takes only moments to come together. 

What you need:

Salmon filets or steaks

2 tbl butter

2 tbl olive oil

1/4 cup white wine (I use a Chardonnay)

1/4 cup sour cream (I use light)

The juice of half a lemon

1 tbl dried dill (plus more to season fish prior to cooking) 

Garlic salt

Pepper

Heat butter and olive oil in a skillet over medium heat. Season salmon lightly with garlic salt, pepper, dill, and any seafood seasoning if you have one you like. ( I love the one from William Sonoma). Place salmon flesh side down ( if your pieces have skin) in the pan with heated butter and olive oil. Allow the fish to lightly brown before attempting to turn over so that they don't stick. Cook on both sides for about 4 minutes each or until fish is just cooked through. Remove from pan and set aside. 

In that same pan over medium-low heat add wine to the remaining butter and olive oil. Next add lemon juice. With a whisk remove any browning from the bottom of the pan, this is pure flavor. Bring to a simmer. Add your sour cream and whisk mixture until it comes together, then add dill. Remove from heat. 

Serve sauce over salmon and enjoy!