Whole Roasted Salmon With Horseradish Caper Cream 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:

• Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
• Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
• Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

Steps:

• Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

Steps:

• In a medium bowl, whisk together sour cream, horseradish, honey, and hot sauce. For a thinner sauce, add up to 1 tablespoon water. Season with salt and pepper.

Steps:

• Preheat oven to 450 degrees.
• Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
• Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
• Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

Steps:

• In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly. , Bake at 375° for 60-75 minutes or until fish flakes easily with a fork., Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
• Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).