Recipe: Pan-Seared Salmon with Lemon-Basil Horseradish Sauce

From Leah’s Kitchen
Pan-Seared Salmon with Lemon-Basil Horseradish Sauce on Whole-Wheat Couscous and Asparagus
Pan-Seared Salmon Ingredients:
4 Wild Salmon filets
Asparagus (1 lb.)
1 Package of Whole Wheat Couscous
3/4 cup reduced-fat sour cream
1/4 cup skim milk 
2 TBSP. (or more to taste) horseradish 
3 TSBP. fresh basil (chopped) 
1 clove garlic crushed through garlic press (fresh garlic not from the jar)
1 TBSP. fresh lemon juice
Zest of half of lemon
2 tsp. soy sauce
Olive oil
Sea Salt and Pepper
Pan-Seared Salmon Directions:
Remove salmon from the refrigerator and rest for about 15 minutes before cooking. Meanwhile, make the lemon-basil horseradish sauce by combing sour cream, milk, horseradish, 2 TBS. basil, garlic, lemon juice, lemon zest, and soy sauce in a bowl and set aside.  Keep the 1 TBSP. of chopped basil for garnish. Chop each asparagus spear into four pieces and saute in pan on medium/low heat with about 1/2 to 1 tablespoon of olive oil until tender. Season with a splash of lemon juice and sea salt.  Cook the whole wheat couscous according to package and keep warm.. Pat the salmon dry with paper towels and sprinkle with salt and pepper on flesh side. Heat 1-2 TBSP. olive oil in a frying pan on medium heat until the oil is hot and almost smoking. Place salmon flesh side down and cook for about 3-4 minutes until the flesh side is golden brown before flipping over and cooking for 3-4 minutes on other side until the salmon is opaque in the center. Serve the salmon on top of the whole wheat couscous with a doll up of horseradish sauce on top of each filet with the garnish of chopped basil. Serve with a healthy serving of asparagus to complete this meal.