Sweet and Sour Salmon with Horseradish Sauce
This salmon would also be an easy dish to do ahead during a hot summer and good for entertaining and special occasions like Passover. Can be prepared up to 2 days ahead. The horseradish sauce can be prepared up to one week ahead.
Yield: 12 servings.
From: Susan Baum for Passover meal
Ingredients for Horseradish Sauce:
1 (8 to 10 oz.) horseradish root, trimmed, peeled, chopped (about 1 ¾ cups)
½ cup water
3 Tablespoons white vinegar
1 Tablespoon sugar
Ingredients for Salmon:
4 cups water
2 cups dry white wine
½ cup fresh lemon juice
½ cup sugar
20 black peppercorns
12 large fresh dill sprigs
2 bay leaves
4 teaspoons salt
12 (3 to 4 oz.) salmon fillets with skin
3 tomatoes, sliced into ½ -inch-thick rounds
1 cucumber, thinly sliced
Directions for Horseradish Sauce: Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)
Directions for Salmon: Combine 2 cups water, 1 cup wine, ¼ cup lemon juice, ¼ cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat.
Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.
Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.
Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.
Note: For other recipes visit my other fun blog -
Romancing The Chocolate
