Grilled Salmon Fillets with Creamy Horseradish Sauce
Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
Salmon:
Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 (1-inch-thick) salmon fillets (each about 6 ounces)
For sauce:
Mix all ingredients in small bowl. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
For salmon:
Spray grill rack generously with nonstick spray. Prepare
barbecue (medium-high heat). Whisk oil, horseradish, soy sauce,
garlic, salt, and pepper in another small bowl. Brush oil mixture
over both sides of salmon fillets. Grill salmon just until opaque in
center, about 4 minutes per side. Transfer salmon to plates. Serve
with sauce.
Yes, I’d say you could broil it. Just watch your cooking time, and check for salmon being opaque in the centre…often. Don’t let it overcook or it’ll taste like sawdust! :lol:
Hi b-man. Since I live in an apt, I always broil salmon. I live in Venezuela and buy from a fish truck (lucky me). Leave the skin on (fishman cleans well for me, removing all the scales) and then when I am ready to broil, preheat broiler, put in salmon about 8 inches from heat and broil for exactly 8 minutes (no flipping). Comes out perfect every time. Moist and flaky. Sometimes I open the oven half way through and splash some white wine on, in which case I leave one additional minute. I usually do the whole side (don’t know what you call a side of fish) and then cut into serving portions at the table.
