Savory Salmon With Tangy Horseradish Sauce Food

GRILLED SALMON WITH HORSERADISH SAUCE

Grilled Salmon With Horseradish Sauce image

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

Ingredients

3 tablespoons oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
6 salmon fillets (about 6 oz each)
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped basil
1 tablespoon lemon juice
1 teaspoon soy 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.

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

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE

Salmon With Potatoes and Horseradish-Tarragon Sauce image

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

Ingredients

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 1 pound), unpeeled
Kosher salt and black pepper
1/2 cup chopped shallots
1 cup sour cream or Greek yogurt
1/3 cup drained prepared horseradish
3 tablespoons tarragon
3 tablespoons minced chives
1/8 teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika

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