Heat 1 1/2 tablespoons oil in a large nonstick
skillet over medium-high. Add potatoes; cook 8
minutes or until golden, stirring occasionally.
Add 1/2 cup water; bring to a boil. Reduce heat
and simmer, partially covered, 8 minutes or
until potatoes are tender. Sprinkle with 1/2
teaspoon salt and 1/2 teaspoon pepper.
Meanwhile, heat remaining 1 1/2 tablespoons oil
in a large skillet over high. Sprinkle salmon
with remaining 1/2 teaspoon salt and remaining
1/4 teaspoon pepper. Add salmon to pan; cook 4
minutes on each side or until desired degree of
doneness.
Combine sour cream, dill, and horseradish in a
bowl. Serve with salmon and potatoes.
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