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 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
GRILLED SALMON WITH HORSERADISH SAUCE
Make and share this Grilled Salmon With Horseradish Sauce recipe from Food.com.
Provided by chia2160
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 603.3, Fat 33.1, SaturatedFat 7.7, Cholesterol 166.3, Sodium 647.9, Carbohydrate 6.9, Fiber 0.3, Sugar 3, Protein 66.5
POTATO AND HORSERADISH CRUSTED SALMON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack about 4 inches from the broiler element and preheat.
- Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
- Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
- Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
- Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
- Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
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