2 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
2 to 3 Tablespoons creamy horseradish
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste
Preheat oven to 450ºF.
Spray a 9x9-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove fish from oven and spread mixture evenly over the salmon fillets.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Season with salt and pepper, to taste.
Cook’s tip: Horseradish will mellow during cooking and vary in intensity.
Photo by Steve Lee
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