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Pan-Roasted Salmon on Horseradish Potatoes

Source: Casual Cuisines of the World - Country Inn
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Serves 4
In this recipe, lightly peppered salmon cutlets are served atop a bed of creamy mashed potatoes brightly flavored with fresh horseradish. The flavor combination pairs wonderfully with red wine, refuting the notion that you must have white wine with fish. Pour a Pinot Noir or red Burgundy.
For the Salmon:
1 salmon fillet with skin intact, 1 1/2 pounds
1 teaspoon salt
1 teaspoon freshly cracked pepper
For the Potatoes:
4 large baking potatoes, about 14 ounces each
1 cup heavy cream
1/4 cup unsalted butter
1 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup peeled and finely grated fresh horseradish root

1/4 cup vegetable oil
3 tablespoons unsalted butter
1 teaspoon finely chopped shallots
1 teaspoon chopped fresh flat-leaf  parsley, plus 4 sprigs
Juice of 1/2 lemon
Pan-Roasted Salmon on Horseradish Potatoes Recipe at
Season it on both sides with the salt. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.

Preheat an oven to 400 degrees F. Prick the potatoes in several places with the tines of a fork, place them on a baking sheet in the oven and bake until tender, 40-50 minutes.

While the potatoes are baking, make the horseradish cream: In a small saucepan over medium heat, combine the cream, butter, salt and white pepper. Bring almost to a boil and remove from the heat. Stir and let cool for 10 minutes. Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan.

When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm.

In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Saute until golden brown and almost crisp, 3-4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4-5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and saute for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.

Divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1082
Fat. Total: 67g
Fiber: 7g
Carbohydrates, Total: 78g
Sodium: 1290mg
% Cal. from Fat: 56%
Cholesterol: 229mg
Protein: 44g
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