Salmon Pan-seared with Dill Tartar Sauce

By slhawes

Salmon in cast iron skillet

Ingredients

• for the sauce:
• 1/2 cup. mayonnaise
• 1/3 cup finely minced dill pickle
• 1/3 cup finely diced redonion
• 1 Tbsp. Fresh lemon juice
• /4 tsp. dried dill weed
• for the rub:
• 2 Tbsp light brown sugar
• 1 tsp. lemon zest
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 4 (6-oz) 1 inch thick salmon fillets, skin removed
• 1 Tbsp. extra-virgin olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

To make the sauce:
In a small bowl, mix mayonnaise, pickle, onion,lemon juice and dill weed. Refrigerate covered up to 3 days.

To prepare the fish:
Preheat oven to 400 degrees. In a small bowl, mix brown sugar, lemon zest, sea salt and pepper, then sprinkle evenly on one side of each fillet. Heat olive oil in 12-inch cast iron skillet over medium-high heat. Cook fillet, rub side down, for 2 minutes. Turn fillet, then transfer skillet to oven and bake until fish flakes easliy when tested with a fork, about 5 minutes. Do not overcook. Serve with sauce.

Per serving, entire recipe: 475 calories percent of calories from fat, 61), 35 grams protein, 13 grams carbohydrates, 1 gram fiber, 33 grams fat (4 saturated), 98 milligrams cholesterol, 098 milligrams sodium.
Per serving, Dill Tartar Sauce only: 230 calories
Per serving, salmon and rub only: 245