A cool cherry paprikash sauce for salmon

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Ingredients

  •   3 ounces sour cream or premium thick plain Greek yogurt, fage
  •   4 ounces EVOO
  •   2 teaspoons dijon mustard
  •   1 teaspoon sweet smoked paprika
  •   2 teaspoons fresh lemon zest
  •   2 tablespoons premium capote capers
  •   8 Rainier yellow cherries, chopped and pitted, using all the juice
  •   pinch of kosher salt
  •   1 tablespoon fresh lemon juice
  •   1 teaspoon fresh dill
  •   1 tablespoon chopped flat leaf parsley
  •   oil for searing (grapeseed or olive)
  •   8 ounces fresh salmon steak fillet
  •   1 teaspoon fresh ground green peppercorns
  •   1 tablespoon sweet smoked paprika
  •   1 cup red onion sliced into rings and halved
  •   2/3 cup Rainier cherries, pitted and halved
  •   1/2 cup white wine
  •   dill for garnish
  •   4 lemon wedges
  •   pinch of kosher salt

Instructions

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