Improv Challenge: Salmon with Lemon Cream Sauce

Today is reveal day for the Improv Cooking Challenge.  The premise of this challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

This month, the two assigned ingredients were lemons and sour cream.  I figured most people would be choosing baked goods or dessert of some sort, so I wanted to do something savory.  I love pairing lemon with salmon, and it's so easy to make a sauce out of sour cream, so this was kind of a no-brainer for me.

Salmon with Lemon Cream Sauce

Ingredients:

½ cup reduced-fat sour cream

½ tsp grated lemon zest

2½ tsp fresh lemon juice

½ tsp honey

¼ tsp fresh ginger, grated

Olive oil

4 salmon fillets

Salt

Dried dill, for garnish

Directions:

In a small bowl, combine the sour cream, lemon zest, lemon juice, honey, and ginger.  Add olive oil to thin out to desired consistency.  Set aside.

In a large skillet, heat olive oil.  Season salmon lightly with salt and add to hot pan.  Cook until browned on one side, about 4 minutes.  Flip over and brown on other side.

Drizzle sauce over salmon fillets to serve.  Garnish with dill, if desired.

Makes 4 servings.

This makes for a very easy, but elegant-looking dish.  I served it over a bed of sauteed escarole.  

Come back on the third Thursday of February to see what I have made with carrots and ginger.

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Shared at:

• Weekend Potluck at The Country Cook