Salmon With Horseradish Green Goddess Sauce 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.

GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS

Steps:

• Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
• Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
• While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
• Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
• Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

Steps:

• For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
• For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
• Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

SALMON WITH HORSERADISH GREEN GODDESS SAUCE

Steps:

• Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.
• Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.
• Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.

SALMON WITH HORSERADISH

Steps:

• Preheat oven to 350°F. Lightly oil 9-inch glass pie plate.
• Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish.
• Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce.

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.

SAVORY SALMON WITH TANGY HORSERADISH SAUCE

Steps:

• Heat oil in a large skillet over medium high heat
• In a small bowl, make the tangy horseradish sauce by combining the mayo, parsley, horseradish sauce, mustard, and pepper; mix well. Set aside.
• Once the oil is heated, cover your salmon front and back with fish seasoning and place it in the skillet. Put the lid on and cook for 5 minutes. Flip the salmon and cook another 5 minutes.
• Once it is done and easily flakes, take it out of the pan and let it cool for a few minutes.
• Top with tangy horseradish sauce.

SALMON WITH CREAMY HORSERADISH SAUCE

Steps:

• In a 10 inch nonstick skillet combine 1/2 cup water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.
• Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).
• While salmon cooks, prepare horseradish sauce.
• In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.
• Transfer salmon to serving platter; keep warm.
• Pour cooking liquid through sieve into bowl discarding solids.
• Return to skillet and cook over medium high heat until mixture comes to a boil.
• Stir in horseradish sauce.
• Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes.
• Pour over salmon.