Salmon and Spinach with Horseradish Cream Sauce
for the 5 Qt. Buffet Casserole
Wild-caught salmon from the Northwest is a cook’s - and diner’s - treasure. It needs very
little in the way of embellishment and a sure hand to insure that it isn't overcooked. A
good rule of thumb is to cook fish 10 minutes per inch measured at the thickest part. Use
the cooking time below as a guide, but the salmon should be just barely cooked in the
center when the pan is removed from the oven. Wild-caught salmon is the best,
but farm-raised will certainly work.
- 3 Tbsp. unsalted butter
- 2 lbs. of fresh baby spinach
- 4 shallots, finely chopped
- 6 salmon fillets, about 5 oz. each, at room temperature
- 3 Tbsp. fresh lemon juice
- Salt & freshly ground pepper to taste
- 2 tsp. finely chopped fresh rosemary leaves
- Horseradish Cream Sauce for serving
Preheat the oven to 325-degrees F.
Spread the butter evenly over the bottom of the casserole. Arrange the spinach
leaves evenly over the bottom & sprinkle with the minced shallots. Place the
salmon fillets on the spinach, skin-side down & drizzle with the lemon juice.
Sprinkle with salt, pepper, & rosemary.
Cover, place in the heated oven & bake for 8-10 minutes. Uncover the pan &
check. You might want to finish the cooking, pan uncovered, for perhaps another
4-5 minutes or until the fish is opaque & the salmon just flakes. Serve at
once with a dollop of the cream sauce or serve this as is & pass more lemon
Simple Horseradish Cream Sauce
Combine these ingredients in a serving bowl, then taste & add more horseradish
or pepper sauce or Worcestershire sauce to suit your taste. And if the sauce
seems too thick add a bit more cream.
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- 16 oz. container of low-fat sour cream (not non-fat)
- 3 Tbsp. of well-drained prepared horseradish (not the sauce)
- 1/2 tsp. hot pepper sauce such as Tabasco or Frank’s
- 1/2 tsp. Worcestershire sauce (optional)
- 1 to 2 Tbsp. heavy cream
- 1 Tbsp. chopped chives
- 1 tsp. lemon zest