A Cool Cherry Paprikash Sauce For Salmon

• The cherry paprikash sauce
• 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

1. Whisk the sour cream with the olive oil.
2. Mix in the remaining ingredients. Keep cool.
3. Heat a heavy pan (using high heat).
4. Add a light amount of a good cooking oil.
5. Sprinkle the salmon with paprika and ground pepper.
6. Quickly sear the salmon on both sides so that it is crusty on the outside but still all pink inside.
7. Reduce the heat to medium. Add the onions and cherries.
8. Add the wine and reduce. Don't overcook the salmon: keep it at least a little pink inside, if not more.
9. 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.

sauce, sour cream, evoo, mustard, sweet smoked paprika, lemon zest, capers, yellow cherries, kosher salt, lemon juice, fresh dill, flat leaf parsley, salmon, oil, fillet, fresh ground green peppercorns, sweet smoked paprika, red onion, rainier cherries, white wine, dill, lemon wedges, kosher salt

Taken from food52.com/recipes/5322-a-cool-cherry-paprikash-sauce-for-salmon (may not work)