1. Home
  2. Appetizers
  3. POMEGRANATE & HORSERADISH SALMON

POMEGRANATE & HORSERADISH SALMON

BOOKMARK

PRINT

DELICIOUS

Description

I love those do ahead dishes. That way when I entertain, I can enjoy my guests instead of spending my time in the kitchen cooking.

I am also a fan of serving fish at room temperature. Especially during those hot summer days that California enjoys almost year round. You can also serve it warm if you like.

This recipe is a huge hit. The bitter horseradish pairs beautifully with the sweet and crunchy pomegranate seeds. It’s bright and colorful. Simple and easy to make and oh so yummy

It’s perfect as a main or as an appetizer. You guests are going to rave about this fish.

xxx Chef MM

POMEGRANATE & HORSERADISH SALMON






US (Imperial)


Print Ingredients

FOR THE MARINADE
1 cups of creamy mayonnaise
1 bottle red/white horseradish
4 TBS honey
4 TBS woestershire sauce
1 lemon -Juice and zest

FOR THE FISH
4.5 lbs of salmon – bones removed skin on
Coarse Salt & Black Pepper
Seeds of 1 pomegranate (1 cup)
Garnish with chives
White and black sesame seeds to garnish



Instructions

For the marinade --- Squeeze all liquid out of the horseradish. Combine the dry horseradish with the mayonnaise, honey, Worcestershire sauce , lemon juice and zest. Stir together and set aside.

Preheat oven to BROIL

Line a baking sheet with foil (no shiny side up) & spray with olive oil spray.

Place 1/3 of the marinade on the foil under the fish. Place the salmon on top of the sauce skin side down. Place remaining half of the sauce on top of the fish.Generously season the salmon with salt & pepper.

Broil fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily.

If not cooked completely turn oven down to 425 F and continue baking for another 5 minutes.

Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter.

Remove the seeds from the pomegranate. Place the seeds on top of the fish and garnish with some fresh chives. Serve at room temperature.

CHEF’S TIP
Salmon requires no more than 10-12 minutes cooking time. It should be slightly undercooked when finished.

SERVES 8 as MAIN / 12-16 as APPETIZER





EU (Metric)


Print Ingredients

FOR THE MARINADE
1 cups of creamy mayonnaise
1 bottle red/white horseradish
4 TBS honey
4 TBS woestershire sauce
1 lemon -Juice and zest

FOR THE FISH
2Kg of salmon – bones removed skin on
Coarse Salt & Black Pepper
Seeds of 1 pomegranate (1 cup)
Garnish with chives
White and black sesame seeds to garnish



Instructions

For the marinade --- Squeeze all liquid out of the horseradish. Combine the dry horseradish with the mayonnaise, honey, Worcestershire sauce , lemon juice and zest. Stir together and set aside.

Preheat oven to GRILL

Line a baking sheet with foil (no shiny side up) & spray with olive oil spray.

Place 1/3 of the marinade on the foil under the fish. Place the salmon on top of the sauce skin side down. Place remaining half of the sauce on top of the fish. Generously season the salmon with salt & pepper.

Grill thel fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily.

If not cooked completely turn oven down to 220 C and continue baking for another 5 minutes.

Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter.

Remove the seeds from the pomegranate. Place the seeds on top of the fish and garnish with some fresh chives. Serve at room temperature.

CHEF’S TIP
Salmon requires no more than 10-12 minutes cooking time. It should be slightly undercooked when finished.

SERVES 8 as MAIN / 12-16 as APPETIZER




Pin on PinterestShare on FacebookShare on Google+Email this to someoneTweet about this on TwitterShare on StumbleUpon

Choose a style: