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Recipe Detail Page
Roasted Salmon with Horseradish Crust and Crème Fraîche
Holiday 2013
Serve with the Watercress, Apple and Celeriac Salad (recipe below) for a perfect pairing. The horseradish gives a subtle kick to the salmon.
Serves 4
1 tbsp (15 mL) butter
1 cup (250 mL) fresh bread crumbs
1/3 cup (80 mL) finely grated horseradish
3 tbsp (45 mL) chopped parsley
1 tbsp (15 mL) chopped shallots
Salt and freshly ground pepper
4 fillets of salmon, each 4 to 6 oz (125 to 175 g)
2 tbsp (30 mL) olive oil
¼ cup (60 mL) white wine
½ cup (125 mL) crème fraîche or whipping cream
1 Preheat oven to 450°F (230°C).
2 Melt butter in a small frying pan over medium heat. Add bread crumbs and cook, stirring until toasted and golden, about 3 minutes.
3 Combine fried bread crumbs, horseradish, parsley (reserving 1 tsp/5 mL) and shallots and season with salt and pepper.
4 Brush the top of each salmon fillet with oil. Press salmon into bread-crumb mixture, coating the top.
5 Place fillets in an oiled metal baking dish and bake for 10 to 12 minutes, depending on thickness, or until slightly pink in center. Remove from baking dish on to 4 serving plates.
6 Place baking dish on stovetop over medium heat. Add wine and boil for 2 minutes or until reduced by half. Add crème fraîche and simmer until thick and able to coat the back of a spoon, 2 to 3 minutes. Remove from heat and season with salt and pepper. Stir in reserved 1 tsp (5 mL) parsley. Drizzle 1 tbsp (15 mL) sauce around each salmon fillet.
Serves 4
WATERCRESS, APPLE AND CELERIAC SALAD
Preferably use a Honey Crisp apple, if available, or any crunchy eating apple like Mutsu or Pink Lady. If you do not like celeriac, you could substitute celery.
VINAIGRETTE
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) maple syrup
1 tsp (5 mL) lemon zest
Salt and freshly ground pepper
SALAD
½ cup (125 mL) celeriac, finely diced
1 bunch watercress, stalks removed
½ an apple, finely diced
1/3 cup (80 mL) coarsely chopped toasted pecans
1 Whisk olive oil with vinegar, maple syrup and lemon zest. Season with salt and pepper.
2 Sprinkle celeriac with a little salt and leave to sit for 20 minutes. Cut thick stems o› watercress and discard. You should be left with little branches.
3 Combine watercress with apple and celeriac. Toss with vinaigrette. Sprinkle with pecans.
Serves 4
