Can I admit something? I was never a fan of salmon. I eat plenty of fish, but salmon has a much fishier flavor to me — a taste I’ve struggled to acquire. I grew up eating fresh, white, flaky, freshwater fish, like bluegill and walleye, and it’s just a completely different ballgame.
I know, I know — that’s basically blasphemy coming from someone who’s all about eating healthy foods, right?
However, I also know that when it comes to getting those awesome omega-3s (which are even more important these days as I’m ramping up my anti-inflammatory efforts), salmon is tough to beat, so I’ve been looking for new ways to enjoy it. Blackened was already in the rotation — in fact, I really like blackening a large piece at the beginning of the week and then eating it cold, on a salad, for lunch throughout the week.
And now, thanks to the folks at Alaska Seafood, I’ve got a tasty new salmon dish — Wild Alaska Salmon with Horseradish, Walnuts and Herbs. It should be noted that what I made didn’t look nearly as pretty as the photo below, but it tasted so darn good I couldn’t have cared less.
Wild Alaska Salmon with Horseradish, Walnuts and Herbs Recipe
Prep time: 10 minutes
Cook time: 15 minutes
2 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
2 to 3 tablespoons creamy horseradish
1/3 cup finely chopped walnuts
1 tablespoon each chopped fresh chives, parsley and tarragon
1 tablespoon softened butter
Salt and pepper, to taste
- Preheat oven to 450ºF.
- Spray a 9×9-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
- Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove fish from oven and spread mixture evenly over the salmon fillets.
- Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Season with salt and pepper, to taste.
Cook’s tip: Horseradish will mellow during cooking and vary in intensity.
Have you changed your tune on any healthy foods? If you’d told me that salmon with kale or Brussels sprouts would be one of my favorites a few years ago, I never would’ve believed you. —Kristen