Baked Salmon With Horseradish Mayonnaise Recipes

BAKED HORSERADISH SALMON

Steps:

• Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

BAKED SALMON WITH HORSERADISH MAYONNAISE

Steps:

• Preheat the oven to 450 degrees.
• Prepare a shallow roasting pan or baking dish with nonstick pan spray.
• Place the salmon fillets, skin-side down, in the pan.
• Sprinkle the shallots over the slices; pour wine evenly over all.
• Bake 6 to 8 minutes, or until the fish is opaque.
• While the fish is cooking, combine the mayonnaise, sour cream, lemon juice, horseradish, and capers, if desired, in a small bowl; mix well.
• Transfer the salmon and shallots to warm serving plates with a slotted spatula.
• Top each serving with a heaping tablespoon of horseradish mayonnaise.
• Garnish with capers, if desired.
• Exchanges Per Serving: 4 Lean Meat.
• Nutrition Facts: Calories 231; Calories from Fat 113; Fat 13g; Saturated Fat 2g; Cholesterol 82mg; Sodium 121mg; Carbohydrates 2g; Dietary Fiber 0g; Sugars 1g; Protein 25g.

SALMON WITH CRISPY HORSERADISH CRUST

Steps:

• Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

HORSERADISH BAKED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
• Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
• Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

HORSERADISH BAKED SALMON

Steps:

• Heat oven to 400 degrees.
• Whiz the bread into crumbs in a food processor.
• Add the horseradish and thyme, then season and mix well.
• Put the salmon in one layer in a lightly oiled baking dish.
• Press the crumbs on to the flesh.
• Bake for 10-12 minutes.

SALMON UNDER HORSERADISH MERINGUE

Steps:

• Put the yogurt in a strainer lined with a double layer of paper towels. Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.
• Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in a single layer, with the butter. In a bowl, combine the drained yogurt, horseradish and teaspoon of salt.
• Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
• Lay the salmon in the baking dish and season with the remaining 1/4 teaspoon of salt and the pepper. Cover each fillet with i of the meringue. Bake until the fish is cooked through, about 15 minutes. Divide among 4 plates and sprinkle with dill. Serve immediately.