This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and those who are lactose intolerant may wish to avoid it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I don't like purely philosophical works. I think a little philosophy should be added to life and art by way of seasoning, but to make it one's specialty seems to me as strange as eating nothing but horseradish." - Lara, from Doctor Zhivago, Boris Pasternak
This recipe is deceptively simple. I thought of it while eating in a fine dining restaurant that had horseradish on the menu as part of a red meat dish. I thought about whether you could use horseradish with more delicate ingredients like fish.
The answer is yes. The sweetness and rich texture of the poached salmon goes great with the tart spiciness of the horseradish sauce. The goat cheese gives the sauce a bit of creaminess while the tiny bit of honey softens the horseradish and makes it a perfect pairing for the fish.
Servings: 2 | Serving size: 4 ounces salmon with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and can be served hot or cold.
Place the horseradish, goat cheese, milk, salt, pepper and honey in a small bowl.
Using a fork, blend the ingredients together until smooth.
Place the water and vinegar in a large skillet over high heat.
When the water comes to a gentle simmer, add the salmon filets.
Poach the salmon for 8-12 minutes (longer for thicker filets).
Remove the salmon to a plate lined with a paper towel to drain.
When ready to serve, place the salmon on a plate and top with the horseradish. Serve.
Serving size: 4 oz. salmon with sauce
|Calories from Fat 153
|% Daily Value
|Total Fat 17g
|Saturated Fat 5g
|Monounsaturated Fat 5g
|Trans Fat 0g
|Total Carbohydrates 4g
|Dietary Fiber 0g
|Vitamin A 4%
|Vitamin C 10%
|Vitamin K 0mcg