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
½ cup reduced-fat sour cream
½ tsp grated lemon zest
2½ tsp fresh lemon juice
½ tsp honey
¼ tsp fresh ginger, grated
4 salmon fillets
Dried dill, for garnish
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.