Baked Salmon With Horseradish and Walnuts
Ready In: 30 mins
Serves: 2
Yields: 2 plates
Ingredients
- 10 ounces salmon (2 fillets)
- 2 teaspoons olive oil
- 2 teaspoons horseradish sauce
- 1⁄4 cup crushed walnuts
- 2 teaspoons dill
- 2 tablespoons fresh chives
SAUCE
- 1 tablespoon lime juice
- 1⁄2 cup dry white wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy coffee creamer
- 4 tablespoons soy margarine
- 1⁄2 tablespoon cornstarch
SIDES
- 1⁄2 cup rice
- 1 cup water
- 1 1⁄2 cups string beans
- water, for steaming
Directions
- Preheat oven to 425. Start rice.
- Coat baking pan with 1 t of olive oil and place salmon in pan (I like to have the supermarket remove the skin from the fillet).
- Coat top of each fillet with an additional 1/2 t of olive oil and spread 1 t of horseradish sauce on each. The sprinkle half the walnuts, dill and chives on top of each fillet.
- Set aside until sauce is started. Then bake for 10 minutes. Start steaming the vegetables at the same time salmon is put in oven.
- Heat the lime juice, wine, and vinegar until it is reduced and starting to get syrupy.
- Add cream and heat until the mixture is reduced by half. Then lower heat.
- Add corn starch and then slowly add margarine in small pieces, whisking frequently.
- Serve salmon on rice with steamed vegetables. Pour sauce around the edges of the dish.
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