Recipe for Pan-Roasted Salmon on Horseradish Potatoes

Ingredients:

• For Salmon:

  • 1 salmon fillet with skin intact, 1-1/2 lbs.

  • 1 tsp. salt 

  • 1 tsp. freshly cracked pepper

• For Potatoes:

  • 4 large baking potatoes, about 14 oz each

  • 1 cup heavy cream

  • 1/4-cup unsalted butter

  • 1 tsp. salt

  • 1/8-tsp. ground white pepper

  • 1/2-cup peeled and finely grated fresh horseradish root

  • 1/4-cup vegetable oil

  • 3 tbs. unsalted butter

  • 1 tsp. finely chopped shallots

  • 1 tsp. chopped fresh flat-leaf parsley, plus 4 sprigs

  • Juice of 1/2 lemon

Directions:

• FOR SALMON: 
  Season it on both sides with the salt. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.

Directions:
    Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan. 
    When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm. 
    In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Saute until golden brown and almost crisp, 3-4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4-5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and saute for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.

TO SERVE: Divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs

Recipe for Salmon Marinade

In medium stockpot -- 10 to 15 C. water, depending on size of salmon filet. Add enough Kosher or canning salt to make a briny taste (like being in the ocean.)

Add:
1/2-cup packed brown sugar
3 cloves of garlic, halved
Whole peppercorns
Basil (about 1-1/2 tsp.)

     Boil long enough to meld flavors. Cool. Place salmon and marinade in large plastic bag and squeeze out air, or put in large glass dish and weight down salmon to keep under liquid. Marinate 8 hours or overnight.
     Rinse salmon under warm water and dry thoroughly, either with paper towels or hair dryer. Before smoking, cover one side generously with brown sugar; if salmon has skin, place it skin-side against rack. Smoke approximately 3 hours (we use apple chips but anything will do.)
     You can also marinate fresh tuna steak in soy sauce for an hour prior to smoking. Try almonds, soaked in water for 5 minutes and sprinkled with Seasoning Salt.

Submitted by Pat M. - Compliments of www.KellysBulkSpices.com

Tips & Tricks...

The odor from baking or broiling salmon can be eliminated by squeezing lemon juice on both sides of the salmon and letting it stand in the refrigerator for one hour or longer before cooking.

Tips & Tricks

Inspiration &
Motivation

Taste your food. God gives it to delight as well as to nourish.