Salmon With Potatoes And Horseradish Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes in 1 tablespoon olive oil and spread them out evenly on a sheet pan, cut-side down. Season with 1/2 teaspoon salt and a few turns of black pepper. Roast for 15 minutes. Remove from the oven, toss the potatoes and push them off to the side of the pan. Place the broccolini in the center third of the sheet pan and the salmon on the remaining third. Drizzle the broccolini and salmon with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt and a few turns of black pepper. Roast until the salmon is cooked through, about another 15 minutes.
• Meanwhile, make the sauce. Combine the mayonnaise, Greek yogurt, capers, horseradish and some black pepper with the juice of half a lemon in a medium bowl and stir. Taste and adjust as desired.
• When the salmon is cooked, squeeze the remaining lemon half over the top of everything and serve with the sauce on the side.

Steps:

• Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
• Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
• Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
• Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

Steps:

• Place a rack about 4 inches from the broiler element and preheat.
• Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
• Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
• Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
• Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
• Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
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Steps:

• Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.