Culinistas's Kitchen,  Recipes & Cooking

Getting Back on the Horse(radish)

by The Culinistas

There’s a new addition to the weekly menu and it’s all the rage: Horseradish Baked Salmon. Those of you who have booked a dinner party with us might recognize the dish from our special occasion menu. The fish gets baked to perfection and topped with a lemony, herby, horseradish yogurt sauce that is a total dark horse of a dish — until you try it, that is.

Remember, you can always order a dish from a past menu by including it under the “Special instructions” section of your dashboard and marking it as a favorite. That way, you don’t have to hold your horses — it will be on your favorites list for future weeks.

Horseradish Baked Salmon

Chef Tips:

– Freshness is key; buy the best & freshest salmon. Any variety will work but a fattier variety is best.

Prep Time 5 mins 

Cook Time 25 mins

Serves 6 to 8

3 lb whole salmon fillet, pin bones removed

¼ cup + 2 TB olive oil, plus more for drizzling

¼ cup horseradish, peeled, grated divided

1 cup yogurt

2 TB lemon zest

¼ cup lemon juice

2 TB dill, chopped, plus more for garnish

2 TB tarragon, chopped, plus more for garnish

1 lemon, sliced

Salt & freshly ground pepper, to taste

1. Preheat oven to 350ºF.

2. On a parchment-lined baking sheet, brush salmon with ¼ cup oil & bake, 20-25 mins. Top with 2 TB horseradish.

3. Mix remaining 2 TB horseradish, yogurt, lemon zest & juice, dill, tarragon & remaining 2 TB oil.

4. Arrange salmon on a serving board with herbs & lemon slices. Serve sauce on the side. Garnish sauce with dill & a drizzle of oil.