A Cool Cherry Paprikash Sauce For Salmon

By Food52
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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

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 cups Rainier cherries, pitted and halved

1/2 cup white wine

dill for garnish

4 lemon wedges

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