Chilled Salmon Salad
Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.
Instructions
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1
In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
Buttery, flaky salmon gets a sophisticated twist with a fresh shot of dill, a little jalapeno heat and a cooling smear of sour cream.
