Salmon with Double Horseradish

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.

 

Comments

[steve]

I have to admit it was really good. But the clean up - - well we'll work on that part. :-)

[June]

He liked it...he really liked it!

[Sarah G]

This looks so good. I love salmon.

[June]

It's pretty darn tasty although there's not a huge "kick", the horseradish really gives it more flavor.

[Mags]

As I read your recipes I've discovered that you and the big guy like things just a little more on the spicy/hot side than we (well I, actually) do, so if I were to make this, do you think I could skip the wasabi powder? (Mainly because I don't have any, and secondly because I think the horseradish itself would have just the right amount of kick for us (me)

[June]

Mags - you may not believe it but there isn't any real "heat" from either the horseradish or wasabi. I'm afraid it just wouldn't translate very well without the wasabi powder. You might be better doing an asian glaze on it instead like the one we did in October (10/20/09) on steelhead. It was fabulous and would work very well on salmon or even give the Salmon Wellington a try.