Horseradish Crusted Salmon With Beet Sauce 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.

HORSERADISH CRUSTED SALMON

Steps:

• To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
• Preheat the oven to 450 degrees F.
• Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
• Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
• To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
• To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

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.

HORSERADISH-CRUSTED SALMON WITH BEETS

Steps:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
• Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.)
• Preheat oven to 475°F. Bake salmon just until cooked through and top is golden brown, about 8 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts.

HORSERADISH-CRUSTED SALMON WITH BEET SAUCE

Steps:

• Preheat oven to 425°F. Place beets, ginger and garlic in small glass baking dish. Cover with foil and bake until beets are tender, about 1 hour. Cool. Peel beets, ginger and garlic; place in blender.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add shallot and thyme; sauté 4 minutes. Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes. Add fish stock mixture and vinegar to beet mixture in blender. Blend until smooth, thinning with water to sauce consistency if too thick.
• Mix horseradish and cream in small bowl. Season with salt and pepper. (Beet sauce and horseradish mixture can be prepared 1 day ahead. Cover separately; chill.)
• Preheat oven to 425°F. Sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side. Arrange salmon, skin side down, on large baking sheet. Repeat with remaining salmon. Spread horseradish mixture atop salmon. Bake until salmon is cooked through, about 12 minutes.
• Bring beet sauce to simmer in pan, stirring. Remove from heat. Mix in sour cream. Season with salt and pepper. Place salmon on plates. Spoon sauce around salmon.

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.