Salmon with Horseradish Sauce

4 Salmon Fillets, about 1 inch thick (6-8 ounces each)

If possible, use wild caught salmon. Once you eat wild salmon you won't want to go back to farmed salmon. The texture and taste is entirely different and, I think, much better. 

Sauce

¾ cup sour cream (regular or reduced fat.)  You can also use 1 cup plain, full fat yogurt

¼ cup mayonnaise

2 tbsp prepared horseradish

2 tbsp fresh dill or basil, chopped. If using dry herbs, use 1 tsp, but taste to see if you need to use more

1 tbsp lemon juice

1 tsp soy or tamari sauce

Mix all ingredients thoroughly in a small bowl. Taste test and season with salt and freshly ground pepper. Cover and chill (can be refrigerated and made a day ahead)

Brush olive oil lightly over both sides of salmon. Season with salt and pepper.

Heat a heavy pan (cast iron is always good) with a light coating of olive oil until very hot. Cook salmon for about 5 minute per side, until done. As salmon is a coastal fish, I like mine fully cooked, but if you prefer it less done, check after 4 minutes per side.