Salmon With Creamy Horseradish Sauce Recipes

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• For salmon:
• Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For Sauce: Mix all sauce ingredients in small bowl.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
• Prepare barbecue (nedium-high heat).
• Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
• Brush oil mixture over both sides of salmon fillets.
• Grill salmon just until opaque in center, about 4 minutes per side.
• Transfer salmon to plates.
• Serve with sauce.

SALMON SHEET PAN SUPPER WITH HORSERADISH SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes in 1 tablespoon olive oil and spread them out evenly on a sheet pan, cut-side down. Season with 1/2 teaspoon salt and a few turns of black pepper. Roast for 15 minutes. Remove from the oven, toss the potatoes and push them off to the side of the pan. Place the broccolini in the center third of the sheet pan and the salmon on the remaining third. Drizzle the broccolini and salmon with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt and a few turns of black pepper. Roast until the salmon is cooked through, about another 15 minutes.
• Meanwhile, make the sauce. Combine the mayonnaise, Greek yogurt, capers, horseradish and some black pepper with the juice of half a lemon in a medium bowl and stir. Taste and adjust as desired.
• When the salmon is cooked, squeeze the remaining lemon half over the top of everything and serve with the sauce on the side.

GRILLED SALMON WITH HORSERADISH SAUCE

Steps:

• spray the grill with cooking spray.
• heat grill to medium-hi.
• mix sauce ingredients, season with salt & pepper to taste and refrigerate.
• mix marinade ingredients, brush on both sides of salmon.
• grill about 5 minutes per side.
• serve with sauce.

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.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SMOKED SALMON WITH HORSERADISH CREAM

Steps:

• Pickled cucumber:
• Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
• Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
• Do ahead
• Cucumber can be pickled 1 day ahead. Keep chilled.
• Pickled Red Onion:
• Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
• Let brine cool, then pour over onion.
• Do Ahead
• Onion can be pickled 1 week ahead. Cover and chill.
• Horseradish Cream and Assembly:
• Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
• Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
• Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

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.