Moist and tender peppercorn encrusted salmon gets an extra kick from a creamy horseradish sauce. A side of seasonal vegetables finishes the plate.
3⁄4 cup sour cream
3⁄4 cup plain nonfat yogurt
3 tbsp. prepared horseradish
1⁄8 cup parsley, minced
1⁄8 cup chives, minced
1 tbsp. lemon juice
1⁄2 tbsp. lemon zest
12 6-oz. Alaska salmon filets
3 tbsp. black peppercorns, cracked
Oil, as needed for frying
1. In a bowl, whisk together first seven ingredients. Season to taste. Reserve refrigerated.
2. Season salmon filets with salt and cracked pepper, pressing it lightly into the fish.
3. In a skillet over high heat, sear salmon in oil 1-2 min. on each side, until golden brown. Reduce heat and cook until salmon is cooked through.
4. Serve with seasonal vegetables and 2 tbsp. horseradish sauce.