Salmon with Creamy Horseradish Sauce
Submitted by G&G
Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
30 minThis salmon gets gently poached in white wine, water, lemon juice, and peppercorns, then the strained poaching liquid becomes the base of a creamy horseradish sauce. Nothing goes to waste, and the sauce tastes like it belongs with the fish because it’s literally built from the same cooking liquid.
The horseradish sauce is mixed cold first: sour cream, horseradish, a touch of flour for body, mint, and white pepper. Once the poaching liquid is reduced, the sauce stirs in and thickens over low heat into something silky with a sharp horseradish bite and a surprising hint of mint.
Poaching keeps the salmon incredibly moist compared to grilling or baking. The low, gentle simmer cooks the fish evenly without drying out the edges.
Chef Tips
- Keep the poaching liquid at a gentle simmer, not a boil. Vigorous bubbling breaks the salmon apart and gives it a tough, dry texture.
- Strain the poaching liquid through a sieve to catch the peppercorns and onion bits. You want a clean, clear base for the sauce.
- Stir the sauce constantly over low heat once the sour cream mixture goes in. High heat will cause the sour cream to curdle.
- Use prepared horseradish from a jar, not horseradish sauce (which already contains cream and vinegar). You want the pure heat.
Variations
- Dill swap: Replace the mint with fresh dill for a more traditional Scandinavian pairing with salmon.
- Mustard version: Add a teaspoon of whole-grain mustard to the sauce for a sharper, grainier finish.
- Cold plate: Chill the poached salmon and serve the horseradish sauce cold alongside for a summer lunch.
Ingredients
Directions
In a 10 inch nonstick skillet combine ½ cup white water, the over medium high heat until mixture comes to a boil.
Reduce heat to medium-low; add salmon; cover and simmer.
While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.
Transfer salmon to serving platter; keep warm.
Pour cooking liquid through sieve into bowl discarding solids. Return to skillet and cook over medium high heat until mixture comes to a boil.
Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2 to 3 minutes.
Pour over salmon.
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