Roasted Salmon With Creamy Horseradish

salmon-horseradish
Photo by José Picayo
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 302 calories
    • Fat 18 g
    • Sat Fat 6 g
    • Cholesterol 100 mg
    • Sodium 328 mg
    • Protein 31 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 67 mg

Heat oven to 450° F. Rub the oil on the bottom of a rimmed baking sheet and place the salmon on top. Season with the coriander, fennel, 1 teaspoon salt, and ½ teaspoon pepper. Roast until just opaque but still slightly pink in the center, 16 to 20 minutes.

Meanwhile, combine the crème fraîche, cucumber, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.

Top the salmon with a little of the horseradish sauce and the tarragon. Serve warm or at room temperature, with additional horseradish sauce on the side.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 3 ½- to 4-pound skinless salmon fillet (preferably wild)
  3. Check 2 teaspoons ground coriander
  4. Check 2 teaspoons fennel seeds, crushed
  5. Check kosher salt and black pepper
  6. Check 1 cup crème fraîche
  7. Check ½ English cucumber, grated and squeezed
  8. Check 2 tablespoons prepared horseradish
  9. Check 2 tablespoons roughly chopped fresh tarragon leaves

Directions

  1. Heat oven to 450° F. Rub the oil on the bottom of a rimmed baking sheet and place the salmon on top. Season with the coriander, fennel, 1 teaspoon salt, and ½ teaspoon pepper. Roast until just opaque but still slightly pink in the center, 16 to 20 minutes.
  2. Meanwhile, combine the crème fraîche, cucumber, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
  3. Top the salmon with a little of the horseradish sauce and the tarragon. Serve warm or at room temperature, with additional horseradish sauce on the side.