Recipe by lazyme
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".
Top Review by SarasotaCook
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.
- 8 salmon fillets, 6-8 ounces each
- 4.92 ml salt
- 3.69 ml pepper
- 59.14 ml Chardonnay wine
- 118.29 ml prepared horseradish, squeezed to remove excess moisture
- 59.14 ml fresh breadcrumb
- 1 shallot, minced
- 118.29 ml Chardonnay wine
- 118.29 ml heavy cream
- 44.37 ml lemon juice
- 354.88 ml butter, 3 sticks, chilled, cut into small pieces
- 14.79 ml fresh parsley, finely chopped
- 14.79 ml fresh chives, diagonally sliced
Directions See How It's Made
- Lightly butter shallow baking pan or broiler pan.
- Arrange salmon filets on buttered pan.
- Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
- In small bowl, combine horseradish, bread crumbs and shallot, mix well.
- Press into top of each filet.
- Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
- Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
- With wire whisk, beat in 1 cup of the butter.
- Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
- Stir in parsley and chives.
- If desired, season with salt and pepper.
- Serve butter sauce over salmon filets.