By Southern Mama on June 15, 2005
"Elegant and tasty but easy!! I have altered the cooking time. Don't let the fish get dry."
Serving Size: 1 (481 g)
Servings Per Recipe: 4
"Delicious!!! I ended up using slightly less sour cream and lots more red pepper flakes. What an amazing combination. Soooo delish. I will definitely use the rest of the "sauce" as a dip for crudite tomorrow. What a great recipe!"
"This was excellent. I've tried a number of pan seared fish with sauce recipes from "the Zaar", and this was far and away the best. The sauce has a fresh, tangy taste that fully compliments the salmon. Everyone loved it, even my youngest daughter who hates fish. (If I could use the sauce with hotdogs, she would be fully on board. ick!) My time on pan searing salmon is a little quicker than stated. I cook it on medium-high for four minutes skin side up, three minutes skin side down. (roughly) I also guessed on the amount of dill to use, because around here a "bunch" of dill is as big as your head. I don't think that's what was meant. :D"