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a cool cherry paprikash sauce for salmon

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Salmon

A cool cherry paprikash sauce for salmon

Well my Hungarian grandmother never made salmon, but she cooked just about everything with sour cream and sweet smoked paprika. I have added dill, capote capers and Rainier cherries to this dish. The middle photo shows a close up of the sauce.This is what is on my table for lunch today.

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
  • Seared salmon
  • 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

Directions

  • Whisk the sour cream with the olive oil.
  • Mix in the remaining ingredients. Keep cool.
  • Seared salmon
  • Heat a heavy pan (using high heat).
  • Add a light amount of a good cooking oil.
  • Sprinkle the salmon with paprika and ground pepper.
  • Quickly sear the salmon on both sides so that it is crusty on the outside but still all pink inside.
  • Reduce the heat to medium. Add the onions and cherries.
  • Add the wine and reduce. Don't overcook the salmon: keep it at least a little pink inside, if not more.
  • Add salt. Ready to plate: Add some hot onions and cherries over the salmon. Spoon the cool cherry sauce on top. Garnish with dill and lemon wedges.

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