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Friday, August 12, 2005

Grilled Salmon with Creamy Horseradish Sauce

Grilled Salmon

Source: Epicurious

Sauce:
3/4 cup sour cream (we used light)
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce

Salmon:
Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1-inch-thick salmon fillets (each about 6 ounces)

For sauce:
Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) (I recommend chilling this sauce overnight if possible - the flavors are better the next day.)

For salmon:
Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

Bon App├ętit, July 2003
Jamie Purviance

I talked about this recipe HERE.

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