Home cooking for a new generation. Easy and elegant recipes from the heart and soul created for today’s family.
By Sharon Fox
Sauce:
3/4 cup light sour cream
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.
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This was printed in the July 17, 2011 – July 30, 2011 Edition
