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Roasted Salmon With Pink Peppercorn Sauce
- For the Roasted Salmon:
- 2 1/2 lbs. Fresh Salmon Fillets (about 6)
- 1 Tb. olive oil
- Salt and Pepper
- For the Pink Peppercorn Sauce:
- 3/4 cup sour cream
- 1/4 milk
- 1 Tb. fresh chopped dill
- 1 1/2 Tb. prepared horseradish
- 2 Tb. pink peppercorns, plus extra for sprinkling
- 1/2 tsp. honey
- 1/2 tsp. salt
Directions:View on A Spicy Perspective
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