Salmon with Creamy Horseradish Sauce

Now, if you are craving this salmon and you don't want to grill or you don't have any horseradish, welcome to my dinner. We used wasabi paste for the heat. We roasted the salmon 8 to 10 minutes on just one side. Yum!

Grilled Salmon with Creamy Horseradish

Adapted from Bon Apptit July 2003

Sauce

3/4 cup sour cream

1/4 cup mayonnaise

1 tablespoons prepared white horseradish

2 tablespoons chopped fresh basil

1 tablespoon fresh lemon juice

1 teaspoon soy sauce

Salmon

nonstick vegetable oil spray

3 tablespoons vegetable oil

1 tablespoon prepared white horseradish

1 tablespoon soy sauce

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon coarsely ground fresh black pepper

6 1 inch-think-salmon fillets (each about 6 oz)

Sauce

Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. cover and chill.)

Salmon

Spray the grill rack generously with nonstick spray. Prepare the barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush the oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to serving plate and serve with sauce.

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Ellie's Lemon Vinaigrette:

This is my mom's everyday, easy salad dressing. It is really fresh and bright, lemony and clean. We had it at dinner on Saturday with the salmon and coconut-cashew rice. This dressing is one of the best dressings and serve it with radicchio and escarole, tomatoes, and cucumbers.  This very simple salad, with its lemony goodness is  nice fresh and a good balance with a heavy, richer  main dish.

Ellie's Lemon Vinaigrette

1/2 cup lemon juice

1/2 cup extra virgin olive oil

1 garlic clove, minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 teaspoon tarragon, optional

1.2 teaspoon sage, optional

Place all ingredients in a blender, blend until, smooth. Cover and refrigerate for at least 1 hour. Yum!

Grilled Salmon with Crunchy, Sweet Mustard Vinaigrette

I went for dinner at my parents house tonight. They just love Bobby Flay's cookbook, Boy Gets Grill. Almost every page is tagged to be made and all of the recipes look good. This salmon was one of the first recipes my parents have made from Boy Gets Grill. It little spicy for me, but very, very good. According to Bobby Flay, this salmon should be served with a coconut-cashew basmati rice.  This rice was awesome, what a soft, but rich flavor and interesting textures. It was perfect.

From Bobby Flay's  Boy gets Grill.

For the Vinaigrette:

3 Tablespoons white wine vinegar

2 tablespoons coarse- or whole-grain Dijon mustard

1 small shallot, finely chopped

2 tablespoons honey

1/2 cup olive oil

salt and freshly ground black pepper

For the Salmon:

4 (6- to 8- ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin

olive oil

salt and freshly ground black pepper

Vinaigrette:

Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.

Salmon:

Heat your grill to high. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, skin side down until the skin is lightly charred and crisp. 4 to 5 minutes. Turn the fillets over, reduce heat to medium or move to a cooler part of the grill and cook until just cooked though, but not falling apart, 2 to 3 minutes more. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.