3. Salmon and Potatoes with Horseradish Sauce
What you need:
3 tbsp canola oil
1 pound baby red potatoes, cut into ¼ inch pieces
½ cup water
Salt
Pepper
4 skin-on salmon fillets
½ cup sour cream
2 tbsp fresh dill, chopped
1 tbsp prepared horseradish
To make:
Heat one and a half tbsp of oil in a skillet over medium-high heat. Add the potatoes and cook for eight minutes or until they turn golden. Add in the half cup of water and bring to a boil. Reduce the heat and simmer, partially covered for eight minutes or until the potatoes are tender. Sprinkle with salt and pepper. While the potatoes are cooking, heat the other half of the oil in a skillet over high. Sprinkle the salmon with salt and pepper. Add the fish to the pan and cook on each side for about 4 minutes, or until the degree of doneness is reached. Combine the dill, sour cream, and horseradish in a bowl and serve with the fish and potatoes.