Salmon With Horseradish Recipes

HORSERADISH CRUSTED SALMON

Steps:

• Heat oven to 450 degrees; position rack 8 to 12 inches from heat. Place bread in the bowl of a food processor; pulse until coarsely chopped (1/4- to 1/8-inch pieces). Add 1 teaspoon salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and 2 tablespoons olive oil. Pulse just until combined; set aside.
• Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat mixture onto top of each fillet. Bake until just cooked through, 5 to 6 minutes. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes. Serve immediately.

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.

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.

SALMON WITH HORSERADISH PISTACHIO CRUST

Steps:

• Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

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.

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.

SALMON WITH HORSERADISH "CREAM"

Steps:

• Preheat oven to 350 deg.F. Lightly oil a 9-in. pie plate or other baking dish.
• Combine the yogurt, horseradish and chives in a small bowl. Season with salt and pepper. Season the salmon lightly with salt and pepper. Place salmon in pan and pour sauce over it.
• Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives.
• Note1: The original calls for low-fat yogurt, but I don't like the additives, and always use whole milk natural yogurt.
• Note2: The original recipe suggests 1 tbl. of the yogurt mix spread on the fish, with the remainder passed as a sauce. I really prefer cooking all of the sauce and serving the pan sauces with the fish.
• Note3: A fillet works as well as a steak, just watch the thickness.
• Note4: Try fresh dill instead of chives - lovely. Also, really drain the horseradish well.

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 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.

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.

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.