40 mins
Horseradish Crusted Salmon
Recipe by Graham
This impressive salmon is easy to prepare, making it a great choice for spring entertaining. A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
Honey Spare Ribs 
Horseradish Mash Ingredients for Horseradish Crusted Salmon
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Horseradish Crusted Salmon
- You'll need about an 8oz (250g) potato (or potatoes), peeled and cut into about 6 pieces. Place in a medium saucepan, cover with salted water by 2" (5cm). Bring to a boil over high heat, lower the heat, and simmer until the potato is very tender (about 10-12 minutes). Drain and allow to cool slightly.
- Meanwhile, season the salmon all over with salt and freshly-ground black pepper. Preheat a large frying pan or skillet over a medium-high heat and add about 30g of the butter. When the butter foaming subsides, place the salmon in the pan and cook, turning once, until well-browned (about 1½ minutes per side). Transfer to a baking sheet.
- Place the cooked potatoes in a bowl with the 2 tablespoons of salt, 30g of the butter, the single cream and the horseradish. Using a fork, mash until fluffy then season with freshly-ground black pepper, to taste.
- Melt the remaining butter in a small saucepan. Using your hands, press about ¼ of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
- Place a rack about 4" (10cm) down from the grill element and preheat. Place the salmon fillets under the grill and cook (broil) until still slightly pinkish inside and the crusts are golden brown (about 8-10 minutes). Serve immediately on a bed of Baked, Sliced Potatoes and Broccoli.
GRAHAM'S HOT TIP:
Remove the butter from the fridge right at the start so that it is at room temperature when you need it.
Reviews of Horseradish Crusted Salmon
| July 28 2014 Very delicious, the horseradish provided the salmon with a nice kick while complimenting its delicate flavor. Even my significant other who rolls his eyes at the word salmon had a good sized portion, overall I would say it was a hit. Definitely plan on making this one again. Natalia (1 review) |
April 03 2014 Hubby and I really enjoyed this preparation of salmon! The crust was wonderful! Next time, I think I'll add a little wasabi to give it an extra "oomph". I served it with hoisin/soy stir-fry veggies and brown rice. rita (1 review) |
April 21 2013 First time I did it, I ran out of horseradish sauce so replaced the rest with dijon mustard and it tasted really nice. Served with carrots which seemed to compliment the dish and didn't add any more calories. This is a great recipe. A fave for a healthy Friday evening in our house now. Goes fantastically with sweet potato mash or sweet potato wedges. marsha (3 reviews) |
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| December 26 2012 This was so very tasty although really strong horseradish kick to it so go easy on that, I added a little parmesan too. I served it with a green bean and new potato salad (with anchovies) and watercress. Will definately make again. (its not quite a 5 recipe but more than 4, would like to give it 4.5 stars!) marc (4 reviews) |
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