Wild Salmon with Horseradish-Mustard Sauce

By Chez_Alexander

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-oz.) wild salmon fillets (about 1-in. thick)
• 1 tablespoon chopped fresh thyme, divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 cup whole-milk sour cream
• 1 1/2 teaspoons prepared horseradish
• 1 1/2 teaspoons grainy Dijon mustard

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

1. Brush 1 tablespoon oil over tops of fillets; sprinkle evenly with 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets to pan, skin side down; cook 3 minutes or until skin begins to brown. Turn fillets over; cook 2 to 3 minutes or until desired degree of doneness.

2. Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper, stirring well. Serve with salmon.

Serves 4.