Salmon with Horseradish Sauce
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Salmon filets baked with a sour cream-horseradish sauce. Make it a one-pan meal by baking together with thick potato slices and fresh asparagus spears. Adapted from a NY Times Cooking recipe.
| Servings | Prep Time |
| 3-4 Servings | 15 Minutes |
| Cook Time |
| 30 Minutes (10+20) |
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Ingredients
Potato Base Layer
- 1 9x13 glass baking dish grease with butter or oil
- 1 lb mini gold potatoes unpeeled
- 2 whole shallots (~1/2 cup) chopped
- salt pepper to taste Fresh ground pepper; Kosher salt
Sauce
- 1 cup light sour cream
- 1 tsp Salt
- 1/2 tsp tarragon
- 3 Tbsp Prepared Horseradish, drained Silver Spring, e.g.
- 2 Tbsp chopped chives or finely chopped green onion
- 1/8 tsp Ground White Pepper
Fish & Vegetables
- 1.5 lb Salmon Filets without skin; cleaned (Or substitute Halibut)
- 1/2 tsp Paprika
- 1 lb Fresh Asparagus Spears (Optional)
Servings: Servings
Units:
Instructions
Initial Bake
- Preheat oven to 400°F. Microwave the uncut potatoes in a covered dish for about 3-4 minutes, until they are about half cooked.
- Chop the shallots while the potatoes cook. Lightly grease the baking dish.
- Cut the potatoes into 1/4" slices. Layer them on the bottom of the baking dish.
- Scatter the chopped shallots on top of the potatoes. Season with salt & ground pepper. Spray lightly with oil.
- Bake the potato-shallot combo for 10 minutes. Meanwhile, prepare the Horseradish sauce and the Salmon.
Horseradish Sauce
- Blend the Sour Cream, Horseradish, Chives, Tarragon, Salt, White Pepper together in a small bowl.
- Let the flavors blend while the potato layer cooks and the fish is prepared.
Final Bake
- Clean off any scale remnants from the fish and check for stray bones.
- Sprinkle the fish lightly with Paprika.
- When the initial potato bake is done, place the fish in a single layer on the potatoes, "skin side" down (what had been the side with skin).
- Spread the Horseradish sauce evenly over the fish filets.
- If adding asparagus (or other baking vegetables), pre-cook them in a microwave for a few minutes since the short baking time of the fish may not be enough to cook them completely. Then place the veggies around the edges of the fish so as not to cover the filets.
- Bake at 400°F for 15-20 minutes, or until the fish flakes with a fork. The time may vary slightly depending on the thickness of the fish filets.