Not only is this the perfect sauce for any firm fish, but it’s wonderful on fries, onion rings, as fish sandwich spread, on fish tacos, and as a vegetable plate dip.
Take care not to overcook the salmon.
If you have sushi grade (properly frozen) salmon you can use the sauce in a poke bowl.
EQUIPMENT: cast iron skillet, fish flipper, Thermapen One
Salmon With Smoky Lime-Dill Sauce
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
10
minutesIngredients
2 tablespoons extra virgin olive oil
1 lb salmon fillet with skin
1 teaspoon spanish sweet smoked paprika
1/4 cup organic, probiotic greek yogurt
1/4 cup Kewpie mayonnaise
1 teaspoon fish sauce
1/2 lime, zested and juiced
1 tablespoon chopped dill
3 drops favorite hot sauce
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black peppercorns
Directions
- Heat olive oil in a cast iron skillet over medium-high heat until it shimmers.
- Place salmon in skillet skin side down. Lightly sprinkle the salmon with paprika.
- Cook, checking often, until skin is crispy and seared.
- Use fish flipper to turn salmon over. Lower heat to medium.
- Meanwhile combine yogurt, mayonnaise, fish sauce, lime zest and juice, paprika, dill, and hot sauce. Season with salt and pepper.
- Taste and adjust seasoning.
- When salmon is just cooked through and flakes easily, immediately remove it from heat. The center should register 125°F using a Thermapen One for medium-rare.
- Plate salmon skin side down and drizzle with sauce. Garnish with a dill sprig.
- Store extra sauce in the refrigerator.
