Baked Salmon With Horseradish and Walnuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is based on a recipe that was featured in the Kenosha (WI) News. The recipe is from the Twin Oaks Country Inn in Wilmot, WI. I made a few changes based on my preferences and things I had available. For example, the original recipe called for breadcrumbs, but I used crushed walnuts. I also made changes to the sauce so that it would be dairy-free. Other changes were more minor - red balsamic vinegar instead of white, horseradish sauce instead of fresh, lime juice instead of lemon, etc. It is surprisingly easy and very tasty. Ingredients:
10 ounces salmon (2 fillets) |
2 teaspoons olive oil |
2 teaspoons horseradish sauce |
1/4 cup crushed walnuts |
2 teaspoons dill |
2 tablespoons fresh chives |
1 tablespoon lime juice |
1/2 cup dry white wine |
2 tablespoons balsamic vinegar |
2 tablespoons soy coffee creamer |
4 tablespoons soy margarine |
1/2 tablespoon cornstarch |
1/2 cup rice |
1 cup water |
1 1/2 cups string beans |
water, for steaming |
Directions:
1. Preheat oven to 425. Start rice.
2. Coat baking pan with 1 t of olive oil and place salmon in pan (I like to have the supermarket remove the skin from the fillet).
3. Coat top of each fillet with an additional 1/2 t of olive oil and spread 1 t of horseradish sauce on each. The sprinkle half the walnuts, dill and chives on top of each fillet.
4. Set aside until sauce is started. Then bake for 10 minutes. Start steaming the vegetables at the same time salmon is put in oven.
5. Heat the lime juice, wine, and vinegar until it is reduced and starting to get syrupy.
6. Add cream and heat until the mixture is reduced by half. Then lower heat.
7. Add corn starch and then slowly add margarine in small pieces, whisking frequently.
8. Serve salmon on rice with steamed vegetables. Pour sauce around the edges of the dish.
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