Salmon is one of my regular go to dinners, it is simple and fast to prepare and we all love it. I almost feel silly even giving this recipe because it is so simple, but it looks and tastes so good.
Pan Seared Salmon with Sour Cream and Zaatar
Servings
4 Servings
Ingredients
- 11/2 pound of salmon skin removed and cut into individual portions
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon oil preferably grapeseed or canola
- 1/4 cup fat-free or soy sour cream
- 1 tablespoon Jamie Geller Za’atar
Instructions
- Preheat a large heavy skillet over medium heat for 3 minutes, you need the pan to be screaming hot.
- Drizzle in oil. Sprinkle one side of the salmon with half the salt and pepper. Place in skillet seasoned side down. Sprinkle the rest of the salt and pepper on the fish and allow to cook until the bottom is crispy about 5 minutes. Turn salmon over, lower heat to moderate and cook another 3-5 minutes or until browned and cooked through. Transfer to plates and serve with a dollop of sour cream topped with zataar.
- Tip: Make sure not to touch and fuss with the salmon while it is cooking except for turning one time.
You ask a great question and as I have moved much of my diet away from these types of processed foods and even enjoy full fat half and half in my coffee now since I use so little anyway. I always found sour cream to be so high in fat and calories so I tend to use the fat free variety, but it is more processed and I don’t even use a lot of it, so I might have to modify my suggestion. The soy sour cream I use when I am cooking with meat, sometimes I prefer my meat pan for searing salmon, so I wanted people to know it is an option.
Looks delish! Can you please explain why you recommend fat free or soy sour cream, two highly processed and unnatural ingredients?