By gosh I think I've done it. In my quest for agreement, I've finally got the big guy admitting that salmon isn't so bad after all. I mean it's so darn good for us, I'm determined we'll eat it more often. Last nights dinner was a cheater's version of the Potato Crusted fish we had some time ago, but with the addition of a flavorful horseradish, wasabi and Dijon mustard concoction.
Adapted from Cooking Light, this dish is a real keeper in our books, as long as you don't skimp on the mustard horseradish sauce. Download Salmon w Double Horseradish Sauce It certainly keeps the salmon moist and takes about 15 minutes to put on the table, from start to finish. Since the Sockeye filets were rather thin, I doubled them up putting a layer of the horseradish sauce between them as well as on the outsides before they were coated with potato flakes. It was a good call! Course I had to make a couple of "withs" that caused some groaning from the kitchen when the big guy did clean up duty last night. It seems when the side dishes are fairly last minute, I create a heck of a mess getting them prepped and ready. Oh well. The results were pretty darn good if I do say so myself.
The salmon sat on a puddle of spinach cooked with garlic and onions and finished with sour cream, lemon and pine nuts. Download Spinach w Sour Cream and Toasted Pine Nuts To be honest it kind of made the dish as it really took the place of a sauce, making each combination bite of spinach and salmon a moist and wonderful thing. We also had little potato/parsnip gratins cooked to a creamy consistency, flavored with a hint of nutmeg and a dash of Asiago cheese.
Num yum it was. Definitely num yum.