Roasted Salmon With Horseradish Crème Fraîche Recipes

HORSERADISH-CRUSTED SALMON

Steps:

• Heat oven to 400º F. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and place on a rimmed baking sheet.
• In a small bowl, combine the bread crumbs, horseradish, parsley, and 1 tablespoon of the oil. Top the salmon with the mixture, pressing gently to help it adhere.
• Roast until opaque throughout, 12 to 15 minutes.
• In a medium bowl, toss the greens, vinegar, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve with the salmon.

ROASTED SALMON WITH HORSERADISH CREAM RECIPE

Steps:

• Heat the oven to 450°F
• In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill and 1/8 teaspoon pepper
• Cook in the upper third of the oven, stirring once, for 20 minutes
• Remove the pan from the oven and push the beets to one side
• Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt
• Return the pan to the oven and cook for 10 minutes
• Stir the potatoes and beets, keeping them separate; return the pan to the oven
• Meanwhile, oil a baking sheet
• Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill and 1/8 teaspoon pepper
• Put the pan in the oven with the vegetables (after you stir them at the end of Step 2)
• Cook until just done, about 10 minutes for 1-inch fillets
• Meanwhile, in a small saucepan, bring the cream just to a simmer
• Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt and a pinch of pepper
• Stir the beets and the potatoes together
• Serve the vegetables topped with the salmon and the horseradish sauce
• Wine Recommendation: In the Pacific Northwest, where they really know their seafood, pinot noir is the wine of choice with salmon
• It should be yours, too
• Try a fruity example from Oregon or California
• Try a fruity example from Oregon or California

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.

ROASTED SALMON WITH HORSERADISH CRèME FRAîCHE

Steps:

• In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
• In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
• Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.

ROASTED SALMON WITH POTATOES AND HERBED CRèME FRAîCHE

Steps:

• Potatoes:
• Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
• Salmon and assembly:
• Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
• Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
• Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

ROAST SALMON WITH RYE & HORSERADISH CRUMBLE & KALE SALSA VERDE

Steps:

• Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
• While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
• Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.

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.

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.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

WHOLE ROASTED SALMON WITH HORSERADISH-CAPER CREAM SAUCE

Steps:

• Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
• Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
• Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR

Steps:

• Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
• Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
• Season the salmon fillets with salt and pepper.
• Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
• Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
• Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.

HORSERADISH CRUSTED SALMON

Steps:

• Preheat broiler.
• Whisk mustard and horseradish to gether.
• Heat oil in a medium oven proof skillet over medium high heat.
• Add salmon and cook until begining to brown, about 2 minutes per side.
• Spread mustard mixture over salmon and broil until mustard mixture begins to brown and salmon is cooked through, about 4 minutes.
• Transfer to serving plate.
• Add lemon juice and butter to skillet and whisk until butter is melted, season and spoon over salmon.