Seared Salmon With Horseradish And Scallions Food

SEARED SALMON WITH SCALLION BUTTER

Steps:

• Season the salmon with plenty of salt and pepper.
• Heat up the olive oil (2 tablespoons) in a non-stick skillet and place the salmon skin side up in the skillet. Allow it to sit for about 5 minutes, or until the sides of the salmon are starting to cook.
• Flip the salmon and cook for a couple more minutes on the other side. You'lll know it's cooked when it flakes easily apart with a fork. Try not to overcook the fish, otherwise it will be a bit dry.
• Meanwhile, melt the 4 tablespoons salted butter (in the microwave or on the stovetop) and add the chopped scallions to it.
• Serve seared salmon drizzled with scallion butter.

SEARED SALMON WITH HORSERADISH AND SCALLIONS

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.

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.

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.

SEARED SALMON WITH HORSERADISH TOMATO VINAIGRETTE

Steps:

• Season the salmon fillets with salt and pepper.
• Heat oil in a saute pan.
• Sear salmon on both sides for 1 to 2 minutes until golden brown.
• Fish should still be raw in the center.
• Combine the horseradish, bread crumbs, butter, rosemary, tarragon, thyme. salt and pepper.
• Add the white wine and mix to paste. Spread the top of the salmon with equal amounts of the bread crumbs.
• Place fillets on an oiled sheet tray.
• Place tray in a preheated 375-degree oven.
• Bake for 5 to 7 minutes until the fish is cooked through and the crust is golden brown.
• Serve with horseradish-tomato vinaigrette. (HORSERADISH-TOMATO VINAIGRETTE): Combine horseradish, honey, vinegar, tomatoes, tomato paste, Dijon mustard, black peppercorns and tarragon in a blender.
• Blend until smooth.
• While blender is running add oil in a thin steady stream until well mixed and thick.
• Cover and leave at room temperature. Makes 9 oz.

HORSERADISH BAKED SALMON

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.

BAKED SALMON WITH HORSERADISH MAYONNAISE

Steps:

• Preheat the oven to 450 degrees.
• Prepare a shallow roasting pan or baking dish with nonstick pan spray.
• Place the salmon fillets, skin-side down, in the pan.
• Sprinkle the shallots over the slices; pour wine evenly over all.
• Bake 6 to 8 minutes, or until the fish is opaque.
• While the fish is cooking, combine the mayonnaise, sour cream, lemon juice, horseradish, and capers, if desired, in a small bowl; mix well.
• Transfer the salmon and shallots to warm serving plates with a slotted spatula.
• Top each serving with a heaping tablespoon of horseradish mayonnaise.
• Garnish with capers, if desired.
• Exchanges Per Serving: 4 Lean Meat.
• Nutrition Facts: Calories 231; Calories from Fat 113; Fat 13g; Saturated Fat 2g; Cholesterol 82mg; Sodium 121mg; Carbohydrates 2g; Dietary Fiber 0g; Sugars 1g; Protein 25g.

SALMON WITH HORSERADISH

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.

SALMON WITH HORSERADISH "CREAM"

Steps:

• Preheat oven to 350 deg.F. Lightly oil a 9-in. pie plate or other baking dish.
• Combine the yogurt, horseradish and chives in a small bowl. Season with salt and pepper. Season the salmon lightly with salt and pepper. Place salmon in pan and pour sauce over it.
• Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives.
• Note1: The original calls for low-fat yogurt, but I don't like the additives, and always use whole milk natural yogurt.
• Note2: The original recipe suggests 1 tbl. of the yogurt mix spread on the fish, with the remainder passed as a sauce. I really prefer cooking all of the sauce and serving the pan sauces with the fish.
• Note3: A fillet works as well as a steak, just watch the thickness.
• Note4: Try fresh dill instead of chives - lovely. Also, really drain the horseradish well.

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.