Adding in a seafood dish in your Easter menu will be a great idea and the inclusion of horseradish sauce will help in enhancing the flavor of salmon. Your guests will simply love the taste of the dish and the fish is cooked soft and tasty. The ingredients have a combination of salmon and horseradish sauce which makes it an excellent choice for the main course.
Ingredients: Salmon with Lemon-Horseradish Sauce Recipe
- Boneless side of salmon – 1 whole
- Horseradish sauce – 1 jar
- Vegetable oil – 2 teaspoons
- Light sour cream – 1 cup
- Lemon – 1
- Dry white wine – ¾ cup
- Parsley leaves – ½ cup
- Salt to taste
- Pepper – ¼ teaspoon
- Whipping or heavy cream – ½ cup
- Garlic – 1 clove
- Cucumber slices
- Lemon slices
Cooking instructions: Salmon with Lemon-Horseradish Sauce Recipe
- Preheat oven to 425 degrees.
- Place a parchment paper on 18×12 inches jelly pan and brush the paper with oil.
- Place the salmon on the parchment paper in a skin down form and sprinkle salt and ¼ teaspoon black pepper. Place the pan on the oven rack and pour wine around the salmon. Cover the pan with foil and bake for 20 – 25 minutes or until the fish is opaque throughout.
- From the lemon, grate ½ teaspoon of peel and 2 teaspoons of juice. In a separate bowl, mix horseradish sauce, sour cream, lemon juice, lemon peel, garlic and ½ teaspoon salt with an electric mixer. Add cream and beat until the mixture is smooth and soft.
- Transfer this to a serving bowl. Cover with a plastic wrap and refrigerate for at least 1 day.
- Remove the foil from the baking pan of salmon and bake again for 5 minutes. Allow to cool slightly.
- With the help of the parchment paper, gently lift the salmon and place on the serving platter and carefully dispatch the parchment paper underneath the fish. Cover the salmon with plastic wrap and refrigerate for 4 hours or up to 1 day.
- To serve, garnish the fish with cucumber and lemon slices and sprinkle parsley sprigs. Serve horseradish sauce alongside.