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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SALMON (Pan Steamed) WITH HORSERADISH CHIVE CREAM Recipe

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This recipe for SALMON (Pan Steamed) WITH HORSERADISH CHIVE CREAM is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. heavy cream
Salt and pepper
1 T. prepared horseradish
2 tsp. chopped fresh chives or scallion tops
4 salmon fillets, about 1-1/2 # in all

Combine cream, 1/2 tsp. salt and 1/8 tsp. pepper in a saucepan and bring to a boil over medium high heat. Reduce heat and simmer until cream has reduced to 1/2 c., about 5 minutes. Remove from heat and stir in horseradish and chives. Cover and keep warm while preparing fish. Heat a non stick frying pan until very hot. Push fish in pan skin-side up. Sear until browned, about 2 minutes. Turn fish over and sear other side, about 2 minutes. Reduce heat to low, add 2 T. water and immediately cover pan. Let steam until fish is done, about 5 minutes. Serve with the sauce.

1/2 c. mayonnaise
2 T. chopped fresh parsley

Heat oven to 450. Cut unpeeled potatoes into very thin slices. Put in heavy pan with 1-1/2 tsp. salt, 1/4 tsp. pepper and 3 T. oil and toss to combine. Spread the potatoes out and roast 10 minutes. Turn with a spatula. Sprinkle the salmon steaks with salt and pepper and put on top of the potatoes. Brush the fish with remaining 1 T. oil. Roast, turning the fish over halfway through cooking time, until the fish is just done, 10 to 15 minutes. Meanwhile, combine the mayonnaise, parsley, 1/8 tsp. salt and 1/8 tsp. pepper. Serve the salmon and potatoes with the parsley mayonnaise.
Directions:
Directions:

 

 

 

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