Horseradish has a pungent kick and pairs perfectly with baked salmon. I mixed the horseradish with scallions, honey, oil and lemon to bring all the flavors to this horseradish cream sauce. The sauce can be prepared in advance, 1-2 days ahead of time and stored in refrigerator.
Salmon with Horseradish Cream Sauce Recipe
- 1 organic lemon
- 1 3 lb salmon fillet
- 4 tbsp olive oil (or avocado oil)
- 2 sprigs rosemary
- 1/4 cup pistachios
- 1/2 cup white wine (or apple cider vinegar)
- 2 tbsp honey
- 1 green onion (sliced)
- 1 1/2 tbsp prepared horseradish
Preheat oven to 350 F. Coat 9x13 dish with oil or cooking spray.
Zest the lemon and set aside. Slice the lemon and arrange in the bottom of the baking dish. Place the salmon over the lemon slices with the skin side down.
Brush salmon with 2 tbsp oil and season with salt and pepper. Top with rosemary then add the wine or vinegar into the dish. Cover tightly with foil. Bake at 25-30 minutes.
Meanwhile, in a food processor add pistachios and green onion and pulse until finely chopped. Transfer to a medium bowl and stir in honey, horseradish, remaining 2 tbsp oil, 1 tbsp water and lemon zest.
When salmon is done cooking, spoon pistachio mixture over the salmon and serve warm.