When we came up with this idea, we weren’t entirely sure how it would work out. The fear was that the horseradish would overpower the salmon…but it didn’t! Better yet, the horseradish mellowed a little as it cooked and took on a slightly nutty flavour (in addition to its normal sinus clearing properties) that complemented the fish really well! We added the dill on top because we still had some leftover from our Chicken (of the Woods) Gyros night, and we thought it would complement the horseradish well. This herb did exactly as we had hoped, and it added some subtle earthy notes to the finished product.
We served our salmon over a bed of mashed potatoes alongside some steamed butter peas.
Time: 25 Minutes
Ingredients:
- Salmon
- Horseradish
- Fresh Dill
- Kosher Salt
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with nonstick foil.
- Pat your salmon dry, and place it skin side down on the foil.
- Sprinkle a little kosher salt over your salmon.
- Spread a layer of horseradish atop your salmon, and then add some fresh dill sprigs over your horseradish layer
- Bake for 15-20 minutes until your salmon reaches a minimum internal cooked temperature of 145 degrees F.
- Plate, devour, and enjoy!
