Salmon with Horseradish & Herb Sauce
There has been some very nice wild-caught Atlantic salmon at our fish market lately. So, we've treated ourselves to it a couple of times. They also have cooked shrimp with cocktail sauce in their case, so we've treated ourselves to that, too, as our hors d'oeuvres. Their cocktail sauce is so spicy it can blow your socks off, but we still get it every time. It is part of the fun.
I 've been taking what's left of their cocktail sauce and mixing it with an equal amount of Greek yoghurt which tones down the heat. Then I add a squeeze of fresh lemon juice, and fresh herbs, like dill and chervil. Salt to taste. I saw the idea of making a horseradish sauce for salmon in the Antoni in the Kitchen cookbook, but this is a short-cut that I think would work with any good cocktail sauce.
---Barbara
Salmon with Horseradish & Herb Sauce
(adapted from Antoni in the Kitchen cookbook)
Serves 2 to 4
For the fish:
Salmon fillet, 1 per person
2 T. oil
salt and pepper
flour for dusting
For the sauce:
1/3 cup spicy cocktail sauce
1/3 cup plain Greek yogurt
2 T. finely chopped herbs like dill and chervil, or chives and parsley
1 t. freshly squeezed lemon juice
salt to taste
cayenne pepper to taste, if your cocktail sauce is mild
Prepare the sauce ahead of time, by combining all of the ingredients until smooth, tasting, and then adding salt, if needed, and cayenne pepper, if needed.
Thoroughly dry the fish on both sides, using paper towels to blot any moisture. Season the fish generously with salt and pepper. And dust lightly with flour, shaking off any excess.
In a non-stick skillet, heat the oil until shimmering, on medium-high. Dust the fish with flour, shaking off any excess and place the skin side down, press down with a big spatula to keep the skin from curling, and do not move until it is very crispy. Depends on the thickness of the fish, probably 6-7 minutes. Turn the fish over and finish it --- about 1 to 2 minutes. It will be medium-rare.
Works just as well with fillets with the skin removed, but no need to press the fish down with a spatula.
If you are making 4 servings, then do it in two batches, and put the first batch on a plate in a warm oven while you do the second batch, wiping out the skillet in between.
Serve with horseradish & herb sauce.
B