Horseradish-Crusted Salmon with Beet Sauce Recipe

Name: Horseradish-Crusted Salmon with Beet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets, trimmed; 1 1-inch piece fresh ginger; 3 garlic cloves, unpeeled; 2 tablespoons olive oil; 1 shallot, finely chopped; 1 tablespoon chopped fresh thyme; 2 cups fish stock or bottled clam juice; 1/2 cup dry white wine; 2 tablespoons balsamic vinegar; 4 tablespoons (about) water; 1 1/2 cups finely grated peeled fresh horseradish root (about 5 ounces); 1/4 cup whipping cream; 6 6-to-8 ounce salmon fillets; 3 tablespoons sour cream

Servings: persons

3 medium beets, trimmed
1 1-inch piece fresh ginger
3 garlic cloves, unpeeled
2 tablespoons olive oil
1 shallot, finely chopped
1 tablespoon chopped fresh thyme
2 cups fish stock or bottled clam juice
1/2 cup dry white wine
2 tablespoons balsamic vinegar
4 tablespoons (about) water
1 1/2 cups finely grated peeled fresh horseradish root (about 5 ounces)
1/4 cup whipping cream
6 6-to-8 ounce salmon fillets
3 tablespoons sour cream

1
Preheat oven to 425F.
2
Place beets, ginger and garlic in small glass baking dish.
3
Cover with foil and bake until beets are tender, about 1 hour.
4
Cool.
5
Peel beets, ginger and garlic; place in blender.
6
Heat 1 tablespoon oil in heavy large skillet over medium heat.
7
Add shallot and thyme; saute 4 minutes.
8
Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes.
9
Add fish stock mixture and vinegar to beet mixture in blender.
10
Blend until smooth, thinning with water to sauce consistency if too thick.
11
Mix horseradish and cream in small bowl.
12
Season with salt and pepper.
13
(Beet sauce and horseradish mixture can be prepared 1 day ahead.
14
Cover separately; chill.)
15
Preheat oven to 425F.
16
Sprinkle salmon with salt and pepper.
17
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
18
Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side.
19
Arrange salmon, skin side down, on large baking sheet.
20
Repeat with remaining salmon.
21
Spread horseradish mixture atop salmon.
22
Bake until salmon is cooked through, about 12 minutes.
23
Bring beet sauce to simmer in pan, stirring.
24
Remove from heat.
25
Mix in sour cream.
26
Season with salt and pepper.
27
Place salmon on plates.
28
Spoon sauce around salmon.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium beets, trimmed, 1 1-inch piece fresh ginger, 3 garlic cloves, unpeeled, 2 tablespoons olive oil, and more.

Yes, Horseradish-Crusted Salmon with Beet Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Horseradish-Crusted Salmon with Beet Sauce

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