Salmon With Orecchiette Caramelized Onions And Horseradish Cre Food

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.

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.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

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.

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
• *Available at specialty foods stores and some supermarkets.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS

Steps:

• In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
• In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE

Steps:

• Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
• Push Onion to Edges of Skillet.
• Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
• Meanwhile, Combine Sour Cream and Horseradish.
• Place Steaks on Serving Plates; Top with Onions.
• Serve with Horseradish Sauce.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CRE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add onions and saute until deep golden brown, about 28 minutes.
• Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes.
• Remove from heat.
• Whisk in horseradish.
• Season sauce to taste with salt and pepper.
• (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
• Using tongs, transfer to plate.
• Reserve cooking water.
• Cut broccoli rabe lengthwise in half, then chop coarsely crosswise.
• Return water in pot to boil.
• Add pasta and cook until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1 cup cooking liquid.
• Return pasta to same pot.
• Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid.
• Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes.
• Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
• Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes.
• Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer.
• Divide pasta mixture among 4 plates.
• Top with salmon, skin side down.
• Spoon horseradish sauce over salmon and serve.