Marinated and grilled salmon fillets with a creamy horseradish sauce
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 that makes the world turn. At the end of every lunch, I got a list of good places to eat and where I would find the hidden small shops with nice cheese, wine or chocolate.
Susan’s mom is someone you meet and don’t forget, she is the granny everyone, not just wants, we need grannies like her in our lives. 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 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 an app for that.
Everyone likes a good deal but if it comes to shopping for salmon, you may consider digging 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 flavor big times.
On the opposite side: the pricey 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 are lots of articles on the internet go check it out.
grilled salmon fillets with creamy horseradish sauce
The fiery horseradish sauce and the tender salmon are great together and make a quick grilled meal.
- for the sauce:
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared white horseradish or more to taste
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce or tamarind sauce
- for the salmon:
- 2 tablespoons vegetable oil
- 1 tablespoon prepared white horseradish
- 1 tablespoon soy sauce or tamarind sauce
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 6 salmon fillets, about 1 inch thick and 6 ounces in weight
- Prepare the sauce: mix all ingredients together and add salt and pepper to taste. Can be made one day in advance, cover and keep in your refrigerator.
- Grill the salmon: in a small bowl mix oil, horseradish, soy sauce, garlic, and salt. Brush the mixture over both sides of the salmon fillets, cover and refrigerate for one hour (or grill immediately).
- Heat your grill to medium-high and brush the grates with oil. Grill the salmon filet until it begins to flake for about 4-6 minutes per side. Grind some black pepper over the fillets and serve with the horseradish sauce.
Adapted from Jamie Purviance found in Bon Appétit July 2003 (9th annual barbecue issue)