Pan-seared Salmon Recipe
Pan seared Norwegian Salmon with a creamy lemon dill sauce served with house salad, and topped with Grilled Shrimp*.
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Ingredients
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For the Salmon
For the Creamy Lemon Dill Sauce
For the Grilled Shrimp
For the House Salad
Method
Cooking the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
- 4
Flip and Finish
Carefully flip the salmon and cook for an additional 3-4 minutes, or until cooked through. Remove from skillet and set aside.
Making the Creamy Lemon Dill Sauce
- 5
Combine Ingredients
In a bowl, combine sour cream, chopped dill, lemon juice, minced garlic, salt, and black pepper. Stir until well mixed.
- 6
Taste and Adjust
Taste the sauce and adjust seasoning with more salt or lemon juice if necessary.
Grilling the Shrimp
- 7
- 8
Grill the Shrimp
Preheat a grill or grill pan over medium heat. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat.
Assembling the House Salad
- 9
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 10
Dress the Salad
Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper. Toss gently to coat.
Serving
- 11
Plate the Dish
On each plate, place a seared salmon fillet. Top with grilled shrimp and drizzle creamy lemon dill sauce over the top.
- 12
Serve with Salad
Serve alongside a generous portion of house salad.
