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.;
SALMON WITH CRISPY HORSERADISH CRUST
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
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.
SALMON & HORSERADISH TARTARE
Make and share this Salmon & Horseradish Tartare recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 3-4 servings as a first course, 8 serving(s)
Number Of Ingredients 15
Steps:
- Fish preparation:.
- Mince fish in a food processor (do not puree).
- Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
- Horseradish sauce:.
- Mix all the ingredients together.
- Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
- Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
- Have the mixture and the cuke cold.
Nutrition Facts : Calories 79.2, Fat 5.1, SaturatedFat 1.1, Cholesterol 17.6, Sodium 110.1, Carbohydrate 2.5, Fiber 0.9, Sugar 0.2, Protein 6.2
SALMON SHEET PAN SUPPER WITH HORSERADISH SAUCE
Provided by Molly Yeh
Time 50m
Yield 2 servings
Number Of Ingredients 11
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.
SALMON WITH HORSERADISH
Categories Dairy Fish Herb Bake Low Fat Yogurt Horseradish Bon Appétit
Yield Serves 2
Number Of Ingredients 5
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.
FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
BAKED HORSERADISH SALMON
"I never liked salmon until my husband, Jim, created this healthy, delicious entrée," confesses Pat Ockerman. "Now, all we have to do is mention to friends we're having salmon for dinner and we have happy guests!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE
Provided by Jamie Purviance
Categories Dairy Fish Low Carb Horseradish Salmon Summer Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
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.
HORSERADISH BAKED SALMON
A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 347 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.57 milligram of sodium
SMOKED SALMON TARTARE ON TOASTED POINTS
This appetizer is very good. Served this recently at a gathering and the people who were invited kept repeating how wonderful it was. The lemon juice brings out the flavor in an otherwise flavorful dish. Courtesy of Emeril Lagasse, 2003.
Provided by Manami
Categories Icelandic
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly.
- Season with freshly ground black pepper, to taste,.
- Combine the sour cream and dill in a small bowl and mix thoroughly.
- Top each toast points with about 1/2 teaspoon of "tartare" and a small dollop of dill sour cream.
- Garnish with a pinch of freshly ground pepper.
- Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.
Nutrition Facts : Calories 88.1, Fat 7.8, SaturatedFat 2.4, Cholesterol 9.2, Sodium 224, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.6
SALMON STEAK TARTARE (LOHITARTAR)
Based on a recipe from Anna-Maija's and Juha Tanttu's book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown's Trading Company. If anyone in Maine knows of another reliable source, please let me know!
Provided by mersaydees
Categories Finnish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
- Form the mixture into serving portions just as you would beef steak tartare.
- Decorate with fish roe and springs of dill.
- Serve with toast.
SEARED SALMON WITH HORSERADISH AND SCALLIONS
Searing and baking the salmon without turning it results ina crisp top and a soft horseradish coating on the underside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.
- Heat oil in a large ovenproof skillet over high heat untilhot but not smoking. Add salmon, horseradish side up,and sear on 1 side, about 2 minutes. Without flipping fish,transfer skillet to oven, and bake until salmon has cookedthrough, about 6 minutes. Transfer salmon to a platter, flippingfish, and sprinkle with scallions.
SALMON & HORSERADISH BURGERS
Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad
Provided by Cassie Best
Categories Dinner, Main course
Time 28m
Number Of Ingredients 10
Steps:
- Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
- Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.
- Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.
Nutrition Facts : Calories 653 calories, Fat 44 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
HORSERADISH CRUSTED SALMON
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
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.
SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE
Steps:
- Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
- While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.
- Serve vinaigrette over salmon.
WHOLE ROASTED SALMON WITH HORSERADISH-CAPER CREAM SAUCE
Lemon and herbs infuse salmon with loads of flavor as it roasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h
Number Of Ingredients 14
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.
SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE
Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.
Provided by Joan Nathan
Categories dinner, casseroles, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
- Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
- Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams
HORSERADISH BAKED SALMON
Salmon is such a tasty and healthy fish as it is packed with Omega 3. Here is a healthy and different way of preparing salmon that I found on the BBC Good Food Magazine website.
Provided by Sarah_Jayne
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
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.
SALMON SALAD WITH HORSERADISH VINAIGRETTE
Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
- Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
- Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
- Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.
SALMON WITH HORSERADISH PISTACHIO CRUST
Impress everyone at your table with this elegant but easy salmon that's delicious and nutritious. You can substitute scallions for shallots if you like. -Linda Press Wolfe, Cross River, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376 calories, Fat 25g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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