Cooler weather is upon us and it’s time to start using our ovens again. I usually grill salmon fillets outdoors but I couldn’t resist this recipe given to me by my friend, Claire. I’m always grateful to receive new ideas and suggestions and trying them is usually a delicious experience. Hope you enjoy, too; and, remember, salmon is very, very good for you!
Salmon Fillets with Horseradish, Walnuts and Herbs
You will need:
(2 servings or double for 2 couples)
2 salmon Fillets (4-6 oz. ea.), fresh, thawed or frozen
2 or 3 Tablespoons Creamy Horseradish
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened unsalted butter
Salt and Pepper to taste
Preheat oven to 450 degrees.
Spray a 9 x 9-inch baking pan with cooking spray (Pam or other). Rinse the salmon under cold water; pat dry with paper towels. Brush both sides of each fillet with olive oil and place in the pan. Bake, uncovered, for 5 minutes.
Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove the fillets from the oven and spread this mixture evenly over the 4 fillets.
Return the fish to the oven and bake an additional 7 to 9 minutes for frozen fillets, or about 6 to 7 minutes for fresh/thawed fillets. Cook just until fish is opaque through. Season with salt and pepper to taste.
Note: Sometimes horseradish will mellow during cooking and vary in intensity. Use sparingly until you know how hot it is.