Roasted Salmon with Dill, Capers, and Horseradish
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
We couldn't get over how delicious and silky-rich this salmon is, or how foolproof the recipe is. Don't be thrown off by the total time it requires: Think of it instead as a great make-ahead dish, where all you have to do the night
Ingredients
1/4 cup heavy whipping cream
1 1/2 teaspoons buttermilk
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill
1 1/8 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
1/4 cup finely grated fresh horseradish
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
3 tablespoons capers, drained and chopped
3 tablespoons olive oil
1 (3-pound) salmon fillet
Instructions
Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap, and let stand at room temperature for 8 hours. Stir in dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, horseradish, and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.
Preheat oven to 450 °.
Place fish, skin side down, on a parchment paper-lined baking sheet. Bake at 450 ° for 13 minutes. Remove from oven.
Preheat broiler to high.
Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.
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