Roasted Salmon with Horseradish Sauce & Pickled Onions

Amarante

Tue, Sep 03 2019, 2:18 pm

This was very simple as the sauce and the pickled onions can be made well ahead and the salmon is just a basic preparation.

The beet infused sauce is so pretty so that it truly is a festive dish

Roasted Salmon with Horseradish Sauce & Pickled Onions

Excerpt From: Amy Rosen. “Kosher Style.” Apple Books.

SERVES 8-10

A head-turning dish full of vibrant flavors, from pickled onions to herbs to horseradish, and colors to match (hello, pink and fuchsia), this side of salmon could easily usurp gefilte fish at your next Seder.

FOR THE PICKLED ONIONS:

½ cup red wine vinegar
1 tsp kosher salt
¼ cup sugar
½ cup water
½ red onion, thinly sliced

FOR THE HORSERADISH SAUCE:

½ cup mayonnaise
3 Tbsp jarred beet horseradish
Juice of ½ lemon

FOR THE SALMON:

3½ lb whole side skin-on salmon
1 Tbsp olive oil
1 Tbsp Herbes de Provence
½ tsp sea salt
Pepper to taste

1. To make the pickled onions, place the vinegar, salt, sugar and water in a small saucepan and bring to a boil. Place the prepared onions in a bowl and pour the hot vinegar mixture overtop. Let cool on the counter for 1 hour, then put in the fridge to chill.

2. For the horseradish sauce, stir together the mayonnaise, beet horseradish and lemon juice. Cover and refrigerate.

3. Preheat the oven to 450°F.

4. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon, skin side down, on the baking sheet. Rub with olive oil and sprinkle with Herbes de Provence, salt and pepper. Roast the salmon in the preheated oven until just opaque in the center, about 20 minutes.

Serve with pickled onions and horseradish sauce on the side.