I usually pair horseradish with beef so I hesitated on making this recipe from my Dad’s cookbook but am so glad I tried it. I would make this salmon again in a heartbeat. The glaze is amazingly sweet and smooth. You have to try it.
Local honey helps with allergies. Salmon is packed with Omega 3′s and protein. And, horseradish prevents or decreases sinus infections and with all this pollen, I am willing to try anything to stay off medicine. I can go on for a while but to sum it up, do not take Levaquin for a sinus infection.
1) Mix 1/4 cup local honey, 1/4 cup horseradish with beets, 1/4 cup Dijon mustard, and squeeze some fresh lemon juice on top. Mix well.
2) Sear the salmon on both sides. Spoon on the glaze. This will splatter so wear an apron and stand back. Continue to cook until your preferred temperature and spoon or brush on the glaze every 2 minutes.
3) My steaks were very thick so I had to bake them for 10 minutes to achieve a medium temperature. Next time, I will broil them or use my grill. They may be even better.
The Ultimate Cookbook
Honey Horseradish Dijon Glazed Salmon
Preparation time: 10 minutes Cooking time: 5 minutes
1/4 cup Dijon mustard
1/4 cup freshly grated horseradish, though prepared will work
1/4 cup honey
2 (8-ounce) salmon steaks
In a small bowl, combine the mustard, horseradish and honey; set aside. In a large skillet over medium-high heat, pan sear salmon steaks for 1 1/2 minutes on each side or until warm through. Brush top and sides of each steak every few seconds. Serve immediately. Yield: 2 servings