Directions:
- Coat a large skillet with olive oil and place over medium heat.
- When hot, add the fillets to the pan skin side down; season with salt and pepper.
- Cook for 7 minutes until the skin is nice and brown.
- Turn the fish over and cook for 7 minutes on the other side.
- Keep warm while preparing the sauce.
- In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
- Season with salt and pepper. Serve the sauce over the pan-seared salmon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.18 Kcal (2668 kJ) | ||
| Calories from fat | 277.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.83g | 47% | |
|---|---|---|---|
| Cholesterol | 179.85mg | 60% | |
| Sodium | 360.59mg | 15% | |
| Potassium | 1559.81mg | 33% | |
| Total Carbs | 15.55g | 5% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 71.98g | 144% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 0.9mg | 5% | |
| Calcium | 190.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 129.09 Kcal (540 kJ) | ||
| Calories from fat | 56.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 47% | |
|---|---|---|---|
| Cholesterol | 36.44mg | 60% | |
| Sodium | 73.06mg | 15% | |
| Potassium | 316.02mg | 33% | |
| Total Carbs | 3.15g | 5% | |
| Sugars | 0.8g | 16% | |
| Dietary Fiber | 0.43g | 8% | |
| Protein | 14.58g | 144% | |
| Vitamin C | 5.1mg | 42% | |
| Iron | 0.2mg | 5% | |
| Calcium | 38.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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