On the fifth day of Christmas, The Sacred Olive paired for me:
Dill Olive Oil & Sicilian Lemon White Balsamic

Ingredients:

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

Directions

1. Heat dill olive oil in a large skillet and brown salmon, turning once, until almost thoroughly cooked, about 4 minutes.

2. 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.

3. Remove skillet from heat and stir in sour cream. Spoon sauce over salmon and drizzle Lemon Balsamic and serve.