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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I adapted this from a recipe in the April 2011 edition of Southern Living. Their combination of tastes was just too much for my unsophisticated palate. But the core of the recipe: genius! Ingredients:
2 salmon fillets (about 6 ounce each) |
salt |
horseradish |
mayonnaise |
mexican crema or sour cream |
one small lime |
Directions:
1. Rinse and pat dry the salmon filets, wrap in aluminum foil packets.
2. Put about one teaspoon horseradish in small bowl, add mayo and cream in this ration: one part mayo to two parts cream to taste. Drop in lime juice to taste. Chill at least one hour.
3. Cook salmon filets on the grill at 425 degrees for 15 to 20 minutes until just barely done.
4. Serve with sauce.
5. I like to accompany with either rice or salad or both. Provecho!
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