Rev: Grilled Salmon with Creamy Horseradish Sauce

[erin elizabeth]

Made this over the weekend and boy was it good--we used Alaskan salmon fillets and low-fat/non-fat mayo and sour cream. Make sure you have a new bottle of horseradish for the kick! This is from Jamie Purviance--author of Weber's Big Book of Grilling and Weber's Art of the Grill.

Grilled Salmon Fillets with Creamy Horseradish Sauce
BA July 2003

Serves 6

Sauce
3/4 c sour cream
1/4 c mayo
2 tbsp prepared white horseradish
2 tbsp chopped fresh basil
1 tbsp fresh lemon juice
1 tsp soy sauce

Salmon
nonstick spray
3 tbsp vegetable oil
1 tbsp prepared white horseradish
1 tbsp soy sauce
1 clove garlic, minced
1/2 tsp salt
1/4 tsp fresh ground black pepper
6 1-inch thick salmon fillets (about 6 oz each)

For sauce: Mix all ingredients. Season with salt and pepper--can be made a day ahead.

For salmon: Spray grill rack generously with nonstick spray (we did not do this because there is oil in marinade). Prepare barbeque to medium-high heat. Whisk oil through pepper in a small bowl. Brush on both sides of salmon--grill until just opaque in the center about 4 minutes per side. Serve with sauce.

[Jeanne G]

Thanks for sharing your recipe! It sounds yummy and I had never thougth to pair salmon with horseradish!

[Kismet]

Thanks for the review, Erin! This one had caught my eye when I looked through BA. Now that I know it is good, I'll have to put it on the menu SOON!

[Wendy w]

Thanks Erin, I was looking at this too. I loooove horseradish. But, I have to make salmon on my planks 1st. :o

[sweetpea]

We had this last week also--ran out of my dad's homegrown/home ground horseradish (whew! it's hot!) so i had to use what little horseradish i had left and some spicy mustard (the kind that is made with horseradish) and it was still tasty! I subbed thyme for the basil because our basil isn't big enough yet! A repeater!

[Peggy]

Gosh, I may have to try this one! I was a bit put off by the thought of horseradish with salmon, but it sounds like it is a winner. Is it super "hot" or is there just a hint of horseradish?

Peggy

[Shirley Panek]

Yum! This sounds delicious. We love salmon, and am always looking for new ways to prepare it. I've got this one printing right now. :)

[sweetpea]

Peggy--It's not too hot at all...i had very little horseradish--maybe 1/2 tsp and added the spicy mustard which is an alteration to make up for the lack of horseradish and it was de-lish!! Maybe you might want to try it with the mustard/horseradish combo--or just keep adding horseradish until it suits your tastes--don't skip this recipe!! amanda

[RobinC]

I am going to have to try this one. Darling BF loves seafood, especially salmon. Thanks for posting it.

[Peggy]

Thanks for the clarification on the seasoning, Amanda. I will give it a try as you suggested.

Peggy

[Kismet]

Thanks again to Erin for pointing out another great BA salmon recipe! I made this last night with just a few tweaks. The glaze on the salmon was a terrific blend of flavors - my horseradish was not at all hot, but the flavor was good! I did use only 1 Tbsp of oil in the glaze, and that was plenty. No problems with the fish sticking to the grill, either.

For the sauce, I needed to use up some creme fraiche, so I subbed that for the mayo and sour cream. I was out of basil, so I used fresh dill instead. I LOVED the way it turned out! I think this recipe is very flexible. :D

If anyone is looking for a quick grilled salmon that has TONS of flavor - give this one a try. You won't be disappointed!

[mcraig13]

I made this a couple of weeks ago. I thought it was very good. DH raved--I think he sometimes gets tired of trying new things but he really like this.

[JulieM]

I made this sauce tonight to go with some lovely Alaskan King Salmon filets and we loved it! I did not do the marinade, just the sauce, and it was a wonderful flavor with the fish. And just the right amount of hot--enough to warm your face without being overwhelming. I didn't have fresh basil so I used dried, and instead of soy sauce I used Penzey's sandwich sprinkle. I figured the soy sauce was mainly to add saltiness and I was afraid it would alter the color. Thanks Erin for sharing this recipe. My DH just raved and said the dish was better than any restaurant meal! I paired it with broccoli steamed with crushed red pepper and garlic, and ice cold beer.

[d_ferrero]

Thanks for pointing this one out Erin. I made it earlier this week and I've been enjoying the leftovers as lunch. :) It was super-easy to put together. I lightened it a bit (low fat sour cream, no lubrication for the broiler pan) and I broiled rather than grilling it. A definite 'make-again'.

[NewMrsG]

We made this a couple of weeks ago as well and loved it - the salmon was very flavorful even without the sauce but the sauce was great.

We also used light sour cream and mayo.

THanks for posting the recipe!

[basilbabe]

I'm so glad I logged on to the BB tonight! I have been looking at this one too. Now I know I have to put it on the list to make. It looks delicious, I just keep getting side tracked. Too many receipes....too little time!!!