grilled salmon fillets with creamy horseradish sauce

by Eva Felis on September 15, 2011

Some time ago, we just had been a few months in Kansas City, I had the pleasure to meet Susan and her lovely mother. From time to time we had lunch together and although there is a big difference in age between us, we always had a great talk and enjoyed good food. In a constant flood of words alternate from left or right I had been informed about politics, business and everything what makes the world turn. At the end of every lunch I got a list with good places to eat and where I would find the hidden small shops with nice cheese, wine or chocolate. Susan’s mum is someone you meet and don’t forget, she is the granny everyone, not just wants, we need grannies like her. There is always an embroidered tissue in her reach and a few days after every lunch I got a handwritten thank you card in my mailbox. She talks in a relaxed high and slowly way, listing to her felt like being coated in cotton candy. Her dedication for animals had always been one of our main topics, it is the only time I had seen her enthusiastic. She wanted to make sure, that I only buy the right fish and so she gave me a pocket guide from the seafood watch. You would have found it in my purse since that day, until last week as I found out there is a app for that.

Everyone likes a good deal but if it comes to shopping for salmon, you may consider to dig deep into your pocket. And for many reasons, it’s just worth the prize. Have a look at the cheap one: farm raised salmon with more fat but less protein, more dioxins and it is lacking of flavor big times.
On the opposite side: the pricy but delicious wild salmon, high in omega-3 fatty acids, vitamin D and it gets its nice orange to red color from eating krill and not from artificial food supplements.
Ok I am done with preaching but if you want to read more there is lots on the internet like this.

grilled salmon fillets with creamy horseradish sauce
Serves: 6
  • for the sauce:
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons prepared white horseradish
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • for the salmon:
  • nonstick vegetable spray
  • 2 tablespoon vegetable oil
  • 1 tablespoon prepared white horseradish
  • 1 tablespoon soy sauce
  • 1 small garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 6 salmon fillets, about 1 inch thick and 6 ounces in weight
  1. Prepare the sauce: Mix all ingredients together and add salt and pepper if needed. Can be made one day in advance, cover and keep in your refrigerator.
  2. Grill the salmon: Spray the oil on your grilling rack and heat your grill to medium-high.
  3. In a small bowl add oil, horseradish, soy sauce, garlic and salt and whisk well. Brush the mixture over both sides of the salmon fillets and grill until opaque for about 4 minutes per side. Grind some black pepper over the fillets and serve with the horseradish sauce.
Leftover horseradish sauce goes very well with potatoes or bread. For the next time I am planning to substitute the white horseradish with wasabi (looking forward to see the greenish sauce).
Adapted from Jamie Purviance found in Bon Appétit July 2003 (9th annual barbecue issue)


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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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