Pan Seared Salmon with Sour Cream and Dill

• 2 Tablespoons extra-virgin olive oil
• 4 salmon filets, pin bones removed
• 1 PINT sour cream
• 2 bunches dill, chopped
• 1 shallot, minced
• 3 Tablespoons horseradish
• juice of 2 lemons
• salt and pepper to taste
• pinch red pepper flakes

Instructions:
Coat a large skillet with olive oil and place over medium heat. When hot, add the filets to the pan, skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
In a small bowl, whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan seared salmon



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