rec3

Roasted Salmon with Dill, Capers, and Horseradish

Ingredients

  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons buttermilk
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 1/8 teaspoons kosher salt, divided
  • 1 1/8 teaspoons freshly ground black pepper, divided
  • 1/4 cup finely grated fresh horseradish
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped shallots
  • 3 tablespoons capers, drained and chopped
  • 3 tablespoons olive oil
  • 1 (3-pound) salmon fillet

Preparation

1. Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap, and let stand at room temperature for 8 hours. Stir in dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
2. Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, horseradish, and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.
3. Preheat oven to 450°.
4. Place fish, skin side down, on a parchment paper-lined baking sheet. Bake at 450° for 13 minutes. Remove from oven.
5. Preheat broiler to high.
6. Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.

Nutritional Information

  • Calories 357
  • Fat 20.5 g
  • Satfat 4.4 g
  • Monofat 8.9 g
  • Polyfat 5.5 g
  • Protein 39 g
  • Carbohydrate 2 g
  • Fiber 1 g
  • Cholesterol 118 mg
  • Iron 2 mg
  • Sodium 456 mg
  • Calcium 37 mg

Source: http://www.myrecipes.com/recipe/roasted-salmon-dill-capers-horseradish