Baked Horseradish Salmon With Chardonnay Chive Butter Sauce

Baked Horseradish Salmon With Chardonnay Chive Butter Sauce created by Vicki in CT

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".

Ready In:
25mins
Serves:
Units:

ingredients

  • 8 salmon fillets, 6-8 ounces each
  • 1 teaspoon salt
  • 34 teaspoon pepper
  • 14 cup Chardonnay wine
  • 12 cup prepared horseradish, squeezed to remove excess moisture
  • 14 cup fresh breadcrumb
  • 1 shallot, minced
  • Butter Sauce

  • 12 cup Chardonnay wine
  • 12 cup heavy cream
  • 3 tablespoons lemon juice
  • 1 12 cups butter, 3 sticks, chilled, cut into small pieces
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, diagonally sliced

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"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"."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. 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.<br/>Excellent dish!
  2. SRF68
    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!
  3. SRF68
    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!
  4. Vicki in CT
    5+ stars! I drastically reduced the fat and it was still wonderful. I used fat free half and half, and cut the butter by 2/3. I used a horseradish spread vs. straight horseradish. Also instead of using the wine on the fish I poured approximately 1/2 cup in the pan so my fish was sort poached/baked. A company worthy dish, yet simple. For the cookathon for my zaar friend, Vicki.
  5. Vicki in CT
    5+ stars! I drastically reduced the fat and it was still wonderful. I used fat free half and half, and cut the butter by 2/3. I used a horseradish spread vs. straight horseradish. Also instead of using the wine on the fish I poured approximately 1/2 cup in the pan so my fish was sort poached/baked. A company worthy dish, yet simple. For the cookathon for my zaar friend, Vicki.
Advertisement

Find More Recipes