Ingredients
1/2 cup chopped fresh mint leaves (from about 8 sprigs)
1/2 cup whole or low-fat buttermilk
1/2 cup sour cream
1 teaspoon coarse salt
3 teaspoons extra-virgin olive oil
1 pound skin-on salmon filet
1/8 teaspoon freshly ground black pepper
Preparation
Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.
