Ingredients
-
8
-
1
-
3/4
-
1/4
-
1/2
-
1/4
-
1
-
-
1/2
-
1/2
-
3
-
1 1/2
-
1
-
1
-
Directions
Baked Horseradish Salmon With Chardonnay Chive Butter Sauce,This is a recipe that I’ve had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From “Seasonal Celebrations across America Cookbook, 1996”.,Very nice flavor and combination of the horseradish and the butter sauce. I did cut back on the butter quite a bit, but it didn’t affect the overall flavor. It was excellent. I served it over some basmati rice and some roasted zucchini and summer squash. The sauce was a nice condiment for the rice.Excellent dish!,THis was fantastic! I did use dried spices instead of fresh because that’s what I had. I also used white wine instead of Chardonnay but I will definately make again and try out the Chadonnay. Thanks for posting!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Lightly Butter Shallow Baking Pan or Broiler Pan. |
|
2
Done
|
Arrange Salmon Filets on Buttered Pan. |
|
3
Done
|
Sprinkle With Salt and Pepper, Drizzle With 1/4 Cup Chardonnay. |
|
4
Done
|
in Small Bowl, Combine Horseradish, Bread Crumbs and Shallot, Mix Well. |
|
5
Done
|
Press Into Top of Each Filet. |
|
6
Done
|
Bake at 375 For 12 to 14 Minutes or Until Fish Flakes Easily With Fork. |
|
7
Done
|
Meanwhile, in Small Saucepan, Combine 1/2 Cup Chardonnay, Cream and Lemon Juice, Cook Over Medium-High Heat Until Reduced to 1/4 Cup. |
|
8
Done
|
With Wire Whisk, Beat in 1 Cup of the Butter. |
|
9
Done
|
Remove from Heat, Beat in Remaining 1/2 Cup Butter Until Thick and Smooth. |
|
10
Done
|
Stir in Parsley and Chives. |
|
11
Done
|
If Desired, Season With Salt and Pepper. |
|
12
Done
|
Serve Butter Sauce Over Salmon Filets. |
