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How To make Tagliatelle with Salmon and Horseradish Sauce
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections)
150g each
salt and pepper, to taste 1 package cream cheese (100g) :
cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill
Cook the pasta according to instructions.
Poach the salmon in simmering, salted water, for about 10 minutes, until just done.
In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth. Bring the sauce just to a boil and remove from the heat. Stir in the horseradish and dill.
Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces.
Divide the pasta on two plates; top with salmon and sauce.
Lekker with spinach.
How To make Tagliatelle with Salmon and Horseradish Sauce's Videos
The BEST Sauce Anyone Can Make
How to Make an Easy Crusted Salmon | Chef Jean-Pierre
Hello There Friends, Today I'm going to be showing you how to make an amazing crusted Salmon. I make it with a Horseradish crust and serve it alongside a Bell Pepper Coulis. This Salmon Medallion is so easy to make even a CHILD COULD DO IT! Let me know what you think down in the comments below.
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Smoked Salmon on Potato Rösti with Swiss Chard & Horseradish-Caper Cream Sauce
A delicious festive holiday appetizer.
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© StevesCooking 2015
Oven BBQ Salmon, Duchess Sweet Potato, Horseradish Cream Sauce
Spice King Keith Lorren shares his recipe for an oven baked wild caught salmon topped with a horseradish cream sauce, Duchess sweet potato souffle, and sauteed garden vegetables.
Spice King Keith Lorren's spices are available at Stop & Shop, Big Y World Class Markets, and coming this August to Walmart and Jewel Osco stores nation wide!
Visit Keithlorren.com to purchase spices online
Nutrition Matters: Roasted Salmon with a Mustard and Horseradish Topping
Roasted Salmon with a Mustard and Horseradish Topping
Non-stick vegetable oil cooking spray
¼ cup (50 mL) light mayonnaise
2 tsp (10 mL) grainy Dijon mustard
1½ tsp (7 mL) prepared horseradish
1 tbsp (15 mL) finely chopped fresh dill
1 tsp (5 mL) fresh lemon juice
¼ tsp (1 mL) lemon zest
1/8 tsp (0.5 mL) freshly ground pepper
6 salmon fillets, each about 120 g (4 oz.)
Preheat oven to 425°F (220°C). Prepare a baking sheet by spraying with non-stick cooking spray. Set aside.
In a small bowl, mix together mayonnaise, mustard, horseradish, dill, lemon juice, lemon zest, and pepper. Place salmon on baking sheet, skin side down; coat well with mustard sauce. Roast in oven for 15 minutes, or for 10 minutes per inch (2.5 cm) thickness. Serve immediately.
Makes 6 servings
Nutritional breakdown per serving: 1 g carbohydrate, 23 g protein, 11 g total fat, 2 g saturated fat, less than 1 g fibre, 154 mg sodium, 198 calories
© Rosie Schwartz
This simple dish is a Mediterranean classic that incorporates a few superfoods. Enjoy it as a side dish or if you are entertaining, on top of crostini or mini-toasts.
Salmon and beetroot with horseradish dressing
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Oily fish and horseradish works really well together. it's not just for beef. If you are looking for a dish that's healthy, cheap, easy to knock up and tastes great, then this is a great dish to start with. Healthy doesn't have to mean boring - which I think is half the battle when trying to shed a few pounds.
To make my salmon and beetroot with horseradish dressing, you will need:
2 medium salmon fillets
300g pre cooked new potatoes
300g pre cooked beetroot
2 handfuls of spinach
1 tsp thyme
2 spring onions
3 tbsp low fat plain yoghurt
3 tsp horseradish cream
Juice of 1/2 a lemon
1 tbsp balsamic vinegar
Salt & pepper
Olive oil for cooking
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