On the fifth day of Christmas, The Sacred Olive paired for me:
Dill Olive Oil & Sicilian Lemon White Balsamic
4 tsp. Dill olive oil
6 (4 ounce) pieces of salmon
1 cup water
¼ tsp. dried dill weed
½ cup sour cream
Package of Victoria’s Toasted Onion Dip
Sicilian Lemon Balsamic Drizzle
TOTAL TIME 25 min
Heat dill olive oil in a large skillet and brown salmon, turning once, until almost thoroughly cooked, about 4 minutes.
Stir in water Victoria’s Gourmet Toasted Onion Dip and dill. Bring to a boil. Reduce heat and simmer covered, stirring sauce occasionally, until salmon is thoroughly cooked, about 5 minutes. Remove salmon to a serving platter and keep warm.
Remove skillet from heat and stir in sour cream. Spoon sauce over salmon and drizzle Lemon Balsamic and serve.