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Salmon with Horseradish Green Goddess Sauce

Salmon with Horseradish Green Goddess Sauce

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  • 1/3 cup chopped fresh basil plus whole leaves for garnish
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon prepared white horseradish
  • 4 1-inch-thick salmon steaks

Recipe Preparation

  • Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.

  • Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.

  • Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.

Recipe by The Bon Appétit Test KitchenReviews Section

Pastrami salmon fillets with horseradish mashed potatoes

Put traditional pastrami spices to work on a midweek fresh salmon fillet. Photo: William Meppem Difficulty Easy Dietary Gluten-free

The time-honoured flavours of the Jewish deli have seen a renaissance, from smoked meats and crunchy pickles to pretzels and smoked salmon bagels. They're strong enough for a bit of reinvention, too. Pastrami spices (traditionally used for curing beef) make a great flavour additive for fresh salmon. Make a double batch of the spice mix and use it time and again, on chicken thighs, lamb chops, pork ribs, eggplant and mushrooms.

Horseradish-Mustard Salmon

3. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add salmon, skin side up cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°F spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.

4. Slide spatula between skin and salmon to remove skin. Serve salmon over quinoa blend drizzled with remaining horseradish-mustard sauce garnish with lemon slices, if desired.

Approximate nutritional values per serving:
662 Calories, 31g Fat (7g Saturated), 74mg Cholesterol,
953mg Sodium, 54g Carbohydrate, 6g Fiber, 37g Protein

Helpful Tips:
A 3-ounce serving of salmon is not only loaded with 19g of protein, but also is low in sodium and an excellent source of omega-3s. These omega-3s are healthy fats that are beneficial for our bodies in more ways than one. They can help reduce high triglyceride levels in the blood, which can lower your risk for heart disease. Also, omega-3s can help with inflammation in those with arthritis to reduce stiffness and joint pain.

Serve salmon alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.

Grill Poach Broil Roast: How To Cook Wild Salmon

We counted and there are approximately a million reasons to love wild salmon. But according to the queen of clean, craveable cooking, Pamela Salzman, how to cook wild salmon can be narrowed down to just seven simple, drool-worthy techniques.

Wild salmon is a super-powered source of protein full of healthy fats and essential nutrients, and is also an amazingly versatile ingredient to work with. We learn so much every time we’re in the kitchen with Pamela, but this guide on how to cook wild salmon is one of our favorite resources from the healthy pro! This collection of salmon-cooking tips and recipes comes straight from the pages of Pamela’s new book, a treasure trove of simple, healthful recipes, called Kitchen Matters that shows exactly why Salzman’s Hollywood cooking classes are so popular.

Wild salmon is the ultimate anti-inflammatory food with its substantial stores of omega-3 fats. I am not as big a fan of farm-raised salmon though. This is a controversial topic since many experts believe that some salmon is better than no salmon. Farmed salmon is higher in contaminants than wild and when the fish are raised in pens and fed soy and food coloring, their nutritional benefits decrease. In addition, genetically modified salmon are out there, too. I would opt for wild as much as possible. Keep in mind, “Atlantic” salmon always implies farm-raised and “Alaskan” is always wild.

Wild salmon has a season, which is usually from about May to October. (If you see “fresh” wild Alaskan salmon being sold in the winter months, it is probably farm-raised). However, there is no reason to avoid eating fish if you can only find frozen/defrosted varieties available.

Here are seven different basic techniques for how to cook wild salmon. Note that wild salmon is often thinner than farm raised and will cook more quickly, so if you are using the following recipes with farm raised, you may have to add some extra time.

Slow Roasted Wild Salmon
Serves 4 to 6


24-oz fillet of wild salmon (I normally use skin-on)
unrefined, cold-pressed extra-virgin olive oil
sea salt and freshly ground black pepper


Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and drizzle with enough olive oil to coat the top of the fish lightly. You can use your hands to oil the fish. Season with sea salt and pepper.

Bake for 25 to 35 minutes or until center of salmon is rare and starting to flake when you poke it with a paring knife. The amount of time it takes to cook the salmon perfectly depends on the temperature of the fish when you place it in the oven and the thickness of the fish.

Serve salmon warm, room temperature or cold. If you use individual fillets, adjust cook time accordingly. Six-ounce fillets will take approximately 20 minutes.


24-oz fillet of wild salmon (I normally use skin-on)
unrefined, cold-pressed extra-virgin olive oil
sea salt and freshly ground black pepper


Place oven rack 6 inches from heat source. This is usually the second level. Preheat broiler to high.

Grease a large rimmed baking sheet with olive oil. You can use a full sheet pan or two small ones if you don’t have one that will accommodate the whole side of salmon.

Arrange fish on baking sheet and brush with oil and season with salt and pepper.

Broil for 4 minutes per 1/2-inch thickness of salmon, until it flakes easily when poked with a paring knife and is rare in the center.

Poached Wild Salmon
Serves 4


1 1/2 cups dry white wine
3 cups water
juice of 1/2 lemon
juice of 1/2 orange
1/2 lemon, sliced
1/2 orange, sliced
few sprigs of parsley
few sprigs of dill
four 5- to 6-oz fillets of wild salmon
sea salt to taste


Place all the ingredients except salmon and salt in a deep skillet, preferably one with straight sides and a lid. (I use a 10-inch.) Bring to a simmer.

Season salmon with sea salt. Gently transfer the salmon pieces to the pan, skin side down, beginning with the thickest pieces and ending with the thinnest. Cover the skillet and simmer over low heat until the salmon is just cooked through, about 5 to 6 minutes, longer for thicker fillets. Do not boil.

Transfer the salmon by removing the thinnest piece first and the thickest piece last. Allow to cool slightly and serve immediately, or cover and refrigerate until cold.

Wild Salmon in Parchment
Serves 4


four 12-inch squares of unbleached parchment paper
2 cups baby spinach leaves
four 5- to 6-oz fillets of wild salmon
4 tsp unrefined, cold-pressed extra-virgin olive oil
8 tsp dry white wine
a few sprigs fresh thyme


Place 1/2 cup spinach leaves in the center of each piece of parchment paper. Arrange each piece of salmon on top of the spinach and sprinkle with a pinch of sea salt and pepper.

Top each filet with 1 teaspoon of oil, 2 teaspoons wine, and a sprig of thyme.

Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 8 to 10 minutes based on the thickness of the salmon.

Transfer each packet to a plate and use caution when opening the steam will be very hot! Do not cook the salmon until you are ready to eat it. When the salmon is removed from the oven but left in the parchment, it will continue to cook.

Pan-Seared Wild Salmon
Serves 4


four 5- to 6-oz fillets of wild salmon
sea salt and freshly ground black pepper
4 Tbsp ghee, unrefined virgin coconut oil, or unrefined, cold-pressed extra-virgin olive oil


Season the salmon with sea salt and freshly ground black pepper. Heat a large sauté pan over medium heat for about 1 minute. Add the ghee or oil to the pan and allow to heat up for 1 minute, until very warm, but not smoking.

Lay the salmon in the pan, seasoned side down, and cook 3 to 4 minutes, until lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few minutes more, until it is almost cooked through. Do your best not to overcook the salmon. When it is done, the fish will begin to flake and separate a little, and the center will be slightly rare. The salmon will continue to cook a bit more while it sits.

If you are using a salmon that is thicker than wild sockeye, you may need to finish it off in a 350°F oven for about 6 minutes. You want the fish to get to the point where it starts to flake when prodded with the tip of a knife, but is still slightly rare in the center – it will keep cooking off the heat.

Baked Wild Salmon
Serves 4-6


2 Tbsp pure grade A maple syrup
2 Tbsp shoyu, gluten-free tamari or coconut aminos
2 Tbsp freshly squeezed orange juice
2 garlic cloves, smashed
24-oz fillet of wild salmon


To make marinade, mix all ingredients except salmon together in a small bowl. Place salmon in a glass or non-reactive dish just large enough to hold the fish and marinade. Pour the marinade over the fish and allow it to sit at room temperature for 30 minutes.

Preheat the oven to 425°F. Line a rimmed baking sheet with unbleached parchment paper.

Place the salmon on the baking sheet, skin side down and transfer to oven with rack positioned in the center.

Roast for 4 minutes per 1/2-inch thickness of salmon, until the salmon flakes when you poke it with a pairing knife.


four 5- to 6-oz fillets of wild salmon
sea salt and freshly ground black pepper
unrefined, cold-pressed extra-virgin olive oil


Preheat grill until hot. Make sure grill grates are as clean as possible and then brush them with oil. This will help prevent the salmon from sticking. Drizzle each fillet with enough olive oil to coat the top of the fish lightly. You can use your hands to oil the fish. Season with sea salt and pepper.

Place the salmon on the grill skin side down and grill about 3 to 5 minutes per side depending on thickness, using a metal spatula to flip the salmon (rather than tongs). Cook until fish starts to flake but is still rare inside.

When prepared properly, salmon needs very few supporting flavors it really shines on it’s own in the simplicity of a little bit of oil, salt and pepper. However, nothing can really strip salmon of it’s delicious flavor, texture, and nutrition faster than overcooking it.

A good rule of thumb to go by when cooking salmon is to cook it 4 to 6 minutes for every 1/2-inch of thickness. If you are using a high-heat method, such as broiling, grilled or pan-searing, you will use the less time. For moderate-heat methods, such as baking, poaching and slow-roasting, you will use the greater time.

Usually Coho and sockeye salmon won’t be any thicker than an inch at their thickest part. Alaskan king salmon, however, can be up to 2 to 3 inches thick in the center, so be conscious of the type of salmon you are using when determining cooking time.

When purchasing salmon, try to ask for a center-cut portion to ensure even thickness throughout the fillet this will ensure that the salmon cooks evenly throughout and you won’t be left with overcooked, dried ends of thin salmon.

Another way to protect your salmon is by leaving the skin on, even if you are going to serve the salmon skinless. The skin will protect the salmon from drying out and give you a little cushion if you do overcook it for a minute or two.

Also, use your meat thermometer! If you’re really not sure if your salmon is done, you can check the internal temperature. You want the thickest part of the salmon to register at 125°F. It is also important to remember that your salmon will continue to cook after you remove it from the heat, so you need to pull it from the heat before it is completely cooked to your liking.

The salmon should also flake easily when you poke it with a pairing knife, and become opaque on the outside but still slightly translucent and rare in the center.

Due to their less active lifestyle, farm-raised salmon have much more fat and softer flesh than wild. Because of this, it is ideal to cook farm-raised fish slightly longer than wild.

Salmon with Horseradish Green Goddess Sauce - Recipes

In the summer, not only do I want to minimize the time spent cooking in a hot kitchen…

I also want to minimize the time spent thinking about cooking in a hot kitchen. This is why you can open my fridge any day between June and September and almost always find a jarred, homemade sauce, and possibly even two or three of them, usually housed in old jam jars. I think of a summer sauce as generally fresh and bold, with a consistency somewhere between a dip and a dressing, but the most important thing about them is that they require only a whisk or a blender and zero heat. When you have one loyally waiting to be deployed for dinner, it feels like most of the hard work has already been done, and all you have to do is add something grilled — meat, fish, vegetables — to make it a meal. Here are my three favorite examples of this strategy.

Spicy Avo Sauce
You can use this creamy vegan sauce on everything, but it’s especially amazing with grilled fish (salmon in particular) or spooned right out of the jar. (Kidding! Sort of!) It’s from Sara Forte who runs the Sprouted Kitchen Cooking Club, and is a genius at making high-flavor, vegetable-forward family meals. She recommends using it on salmon tacos, in grain bowls, on egg sandwiches, as a spread in a veggie sandwich with greens and pickled onions, or on a veggie burger.

2 cloves of garlic
1/2 bundle of cilantro, including stems (about 2 cups, loosely packed)
1 jalapeño mostly seeded
1/4 cup of roasted, salted pepitas (pistachios work too)
1 lime, juiced
3 tablespoons extra virgin olive oil
1/4 cup of water
3/4 teaspoon sea salt or to taste
2 ripe avocados pitted

In a food processor or blender, combine the garlic, cilantro, jalapeño, pumpkin seeds, lime juice, olive oil, water, salt and pulse a few times to break down. Add the flesh of the avocados and pulse again until combined, but not completely pureed. You’re going for a consistency that’s thinner than guacamole but thicker than salad dressing. If it looks too thick, taste, and add lime juice or water to thin. Taste for seasoning, set aside in the fridge. Sauce will keep about 3 to 5 days.

Herby Yogurt Horseradish Dressing
This is my favorite sauce to make with anything grilled, from chicken to salmon to asparagus. The creamy-tanginess is such a nice contrast with a char. Other uses: fried fish, grilled salmon, grilled kale.

2 tablespoons lemon juice (juice from 1 medium lemon)
2 teaspoons Dijon mustard
3/4 cup plain yogurt (preferably 2% or higher, Greek yogurt is fine)
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons chopped shallot or red onion
2 tablespoons prepared horseradish
2 tablespoons fresh dill, loosely chopped
2 tablespoons fresh chives, loosely chopped
1/4 cup extra virgin olive oil

In a food processor or blender combine all ingredients. If it’s too thick, add water a tablespoon at a time until it reaches the consistency of a salad dressing. You can also shake everything in a jam jar without blending, but let it sit for about a half hour if you do this to allow the flavors to meld. It keeps for about 4 days in the refrigerator.

Creole Rémoulade
This version of the classic Creole sauce comes from Vegetable Kingdom, by Bryant Terry, the James Beard Award winning chef and educator who writes about recipes from the African diaspora. Serve alongside fried onions, fried shrimp, grilled shrimp, fish cakes, fried fish, fried green tomatoes, or anywhere you’d use tartar sauce.

3/4 cup mayonnaise (vegan or regular)
1/4 cup Creole-style mustard or whole grain mustard
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers, finely chopped
1 1/2 tablespoons finely chopped gherkins
1/4 teaspoon cayenne pepper
kosher salt and freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, capers, gherkins, and cayenne. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use. The rémoulade will keep for 4 days in the refrigerator.

  • Cold water
  • Juice of 1 lemon (about 2 tablespoons 30ml)
  • 1 medium leek or onion (about 6 ounces 170g), halved
  • 1 large stalk celery (about 2 ounces 55g), cut into large pieces
  • 1/2 fennel bulb, sliced (about 4 ounces 115g) (optional)
  • A few fresh sprigs thyme and/or dill
  • 1 bay leaf
  • Kosher salt
  • 4 (8-ounce 225g) pieces center-cut boneless, skinless salmon fillet
  • For the Yogurt Sauce:
  • 1 cup (235ml) full-fat yogurt
  • 1 tablespoon minced shallot from 1 small (1-ounce 30g) shallot
  • 1 tablespoon (about 10g) minced fresh dill
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Large pinch ground coriander seed
  • Kosher salt and freshly ground black pepper

In a large saucepan, combine 1 quart (1L) cold water with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.

Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.

Meanwhile, for the Yogurt Sauce: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Season with salt and pepper.

Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.

1. To assemble the pancakes, mix together the spinach, ricotta and breadcrumbs in a bowl. Place one pancake on the work surface, lay two slices of smoked salmon on it then spoon an eighth of the mixture across the salmon like a sausage. Roll the pancakes up then repeat with the remaining pancakes, salmon and filling. At this point they can be stored in the fridge, covered, for a few days.

2. To serve, heat the oven to 180C fan-forced, get a baking dish and rub the inside with butter and have some melted butter ready. Chop each pancake into three or four and stand them on end in the dish. Brush the tops with melted butter and bake for about 25-30 minutes, or until crisp and golden on top and piping hot. Serve with freshly ground black pepper, grilled tomatoes, watercress and horseradish sauce.

Salmon with Horseradish Green Goddess Sauce - Recipes

Active Time: 25 minutes
Total Time: 30 minutes • Serves: 2

1 package (about 5 ounces) Near East® Quinoa Blend or Whole Grain Blends
3 teaspoons Crisco® extra virgin olive oil, divided
1/4 cup sliced almonds, toasted, if desired
1 tablespoon refrigerated prepared horseradish
1 tablespoon Schnucks Dijon mustard
1 teaspoon fresh lemon juice plus 1/2 small lemon, sliced for garnish (optional)
1/2 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 pound fresh salmon fillet, cut into 4 equal pieces

1. In 2-quart saucepan, prepare quinoa blend as label directs with 1 teaspoon olive oil toss with almonds.

2. Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.

3. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat. Add salmon, skin side up cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°F spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.

4. Slide spatula between skin and salmon to remove skin. Serve salmon over quinoa blend drizzled with remaining horseradish-mustard sauce garnish with lemon slices, if desired.

Each serving: about 662 calories, 31 g total fat (7 g saturated), 74 mg cholesterol, 953 mg sodium, 54 g carbohydrate, 6 g fiber, 2 g sugars, 37 g protein

Cook’s Wisdom

Serve alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.

Salmon with Horseradish Green Goddess Sauce - Recipes

By Julie Cohen, Ligaya Figueras, Kellie Hynes and Stacy Schultz // August 31, 2012

Move over, guacamole. This green-fleshed tropical fruit has so much more to offer. Turn it into savory breakfast bites, creamy soups, filling entrees, tasty drinks, even dessert.

1. Pancakes In a bowl, combine until smooth: 1 cup whole milk, 2 mashed avocados, 1 egg, ¼ cup lime juice. In a separate bowl, sift together: 1¼ cup flour, 2 teaspoons baking powder, ½ teaspoon each salt and pepper. Stir together wet and dry ingredients until just combined. Preheat a skillet over medium heat and lightly coat with canola oil. Pour ¼ cup batter into the pan for each pancake. Cook until bubbly. Flip and cook underside until golden. Top pancakes with smoked salmon, capers and horseradish cream sauce.

2. Smoothie In a blender, combine 2 frozen bananas, flesh of 1 avocado, ¼ cup plain yogurt, ½ cup orange juice, 1 tablespoon honey, juice of half a lime. Blend until smooth.

3. Enchiladas Simmer 2 dried ancho chiles in enough water to cover for 10 minutes. Reserve liquid. Cool, de-stem and de-seed chiles. Purée in a food processor with 1½ cups simmering liquid until smooth. Coat a large saute pan with olive oil and set over medium heat. Saute half of a diced onion, 2 smashed garlic cloves, 2 tablespoons each brown sugar, ground cumin and dried oregano for 5 minutes. Add chile purée, 2 cups dry white wine, 2 cups vegetable stock, 1 can crushed San Marzano tomatoes. Bring to a boil and simmer, stirring frequently, until thick and stew-like. Season with salt and pepper. Place in a bowl: diced flesh of 4 avocados, ½ cup fresh lime juice, ½ cup freshly chopped cilantro, 1 diced and seeded jalapeño, salt and pepper to taste. Spread 1 cup enchilada sauce in bottom of large casserole dish. Fry a corn tortilla in hot oil for 3 seconds and then coat each side in enchilada sauce. Place 1 tablespoon avocado filling in center and sprinkle with Monterey Jack cheese. Roll up and place seam-side down in dish. Repeat with 7 tortillas. Top with ladleful of sauce and sprinkling of cheese. Make second layer of 8 more tortillas and top with remaining sauce and more cheese. Bake at 400 until hot and bubbly, 25 to 30 minutes.

4. Soup Inspired by Deborah Madison’s Cold Tomato Soup with Avocado and Lime, our version amps up the avocado. Peel, seed, chop and reserve juice of 8 large tomatoes. In a food processor, purée until smooth: tomatoes and reserved juice, flesh of 4 avocados, 1 yellow onion, 2 garlic cloves, juice of 1 lime. For thinner consistency, add vegetable broth, ¼ cup at a time. Stir in 1 teaspoon green habañero sauce, ¼ teaspoon each ground chile powder and ground cumin, salt and pepper to taste. Chill soup in refrigerator. Taste and adjust seasoning if necessary. Garnish with diced, raw zucchini sweet corn kernels chopped cilantro sour cream and lime wedges.

5. Croutons To make the avocado crouton chef John Johnson bejewels his Caesar salad with at Lumiere Place and River City Casino restaurants, largely dice 2 avocados. Squeeze half a lime over them and add a few pinches of salt. Dredge the avocado pieces in flour seasoned with salt and pepper. Tap off excess flour. Dip into a bowl filled with 2 large or 3 medium beaten eggs and juice of half a lime. Remove and drain excess. Roll in Panko breadcrumbs. Coat evenly and place on sheet pan. Bake 10 minutes in 375-degree oven, until golden brown (or deep-fry or pan-fry in canola oil).

6. Milkshake Combine flesh of 1 avocado, 2 cups dark chocolate ice cream, 1 cup skim milk in a blender. Blend until smooth. Top with dollop of whipped cream and lemon zest. Refrigerate until ready to serve.

7. Mousse Peel, pit and dice 2 large ripe avocados and place in a large mixing bowl. Add ¼ cup plus 2 tablespoons agave nectar and beat with a mixer on medium speed until there are no large lumps. Gently fold in ¹∕³ cup Nestle Toll House Cocoa. Add 2 tablespoons chocolate almond milk and beat again until smooth. Refrigerate until ready to serve.

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Rice

Bring a medium pot of lightly salted water to a boil. In a second medium pot, bring 1 cup of water, coconut milk, and rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes or until almost tender. Season with a pinch of salt. Cover and set aside.

Prepare the Ingredients

Thoroughly rinse produce and pat dry. Roughly chop garlic. Cut woody stems off the ends of asparagus. Rinse mahi-mahi and pat dry.

Crust the Fish

Season mahi-mahi on both sides with a pinch of salt and pepper. Place flour and egg in a bowl, and scatter almonds on a plate. Dredge mahi-mahi in flour, shaking off excess. Dip the mahi-mahi in egg, then finish by crusting the fish in almonds, making sure to coat completely.

Cook the Fish and Sauce

Heat a medium pan over medium heat. Add 1 tsp. olive oil and almond-crusted fillets to pan. Cook on each side for 5 minutes or until almonds are golden and fish has reached a minimum internal temperature of 145 degrees, then remove to a plate. Wipe out pan, add 2 tsp. olive oil, and return to medium heat. Cook garlic for 1 minute. Add white wine and reduce by half. Add pineapple juice and mustard and cook for an additional 2 minutes until sauce thickens. Season with a pinch of salt and pepper.

Cook the Asparagus

Add asparagus to pot of boiling water and cook for 4-5 minutes or until bright green. Strain asparagus over sink and place asparagus back into empty pot. Add 2 tsp. olive oil to pot and place over low heat. Cook for 2-3 minutes or until asparagus is just tender. Season with a pinch of salt and pepper.

Plate the Dish

Place the rice in the middle of the plate. Lay mahi-mahi fillets against the rice. Arrange the asparagus against fillets. Spoon the pineapple-dijon pan sauce over the fillets.

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Watch the video: Knuspriger Lachs mit Mango-Fenchel Salat (May 2022).


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