Salmon With Creamy Horseradish Sauce
Description
This elegant yet simple dish features tender salmon steaks gently simmered in a aromatic white wine and onion broth, then finished with a rich, creamy horseradish sauce. The sharp kick of the horseradish cuts through the richness of the sour cream, creating a perfectly balanced flavor profile that complements the flaky fish. It is an ideal choice for a sophisticated weeknight dinner or a light weekend meal. The combination of bright lemon juice, fresh mint, and peppercorns adds layers of complexity without overwhelming the palate. Quick to prepare and visually appealing, this recipe brings restaurant-quality flavors to your home kitchen with minimal effort and pantry staples.Ingredients
Directions
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In a 10-inch nonstick skillet, combine 1/2 cup water, white wine, chopped onion, lemon juice, and peppercorns. Cover and bring to a boil over medium-high heat.
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Reduce heat to medium-low, add the salmon steaks, cover, and simmer for 5 to 6 minutes, or until the salmon flakes easily when tested with a fork.
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While the salmon cooks, prepare the sauce: In a small mixing bowl, combine sour cream, horseradish, flour, chopped fresh mint, and white pepper. Stir until smooth and set aside.
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Transfer the cooked salmon to a serving platter and keep warm.
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Pour the cooking liquid from the skillet through a sieve into a bowl, discarding the solids. Return the strained liquid to the skillet and bring to a boil over medium-high heat.
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Stir the horseradish cream mixture into the hot liquid in the skillet. Reduce heat to low and cook, stirring frequently, for 2 to 3 minutes until the sauce thickens.
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Pour the thickened sauce over the salmon steaks and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 143.6kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 2.5g13%
- Cholesterol 31.5mg11%
- Sodium 33.6mg2%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.6g3%
- Sugars 0.9g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "mint" in the directions but lists it as an empty ingredient in the list; 1 teaspoon of chopped fresh mint has been added to the ingredients for clarity.
If you do not have white wine, you can substitute with additional water and a splash of lemon juice, or use fish stock for a richer flavor.
Ensure the sauce is not brought to a rolling boil after adding the sour cream mixture, as this may cause it to curdle. Keep the heat low when thickening.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring occasionally.
