Baked Horseradish Salmon With Chardonnay Chive Butter Sauce Recipes

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.

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

Steps:

• Preheat grill on HIGH 10 minutes.
• Combine fruit spread, pepper and horseradish sauce in bowl, set aside.
• Brush tops of salmon with mixture.
• Turn grill to medium heat. Place skin side down onto lightly oiled grill (DO NOT turn).
• Cook 12 -15 minutes until internal temp is 130 degrees. Remove salmon, leaving the skin on the grill.
• CEDAR PLANK OPTION: soak cedar plank 1 hour in water. Place salmon on plank, and put into grill, close cover and cook as above.

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.

Steps:

• To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
• Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
• Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
• To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
• Champagne-Butter Sauce:.
• In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
• Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
• Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
• Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).

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.

Steps:

• In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste.
• Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
• Serve the butter with grilled meat.