Barbecued Salmon with Horseradish Cream Sauce

Posted by Mikale on June 26th, 2010

I grew up on Georgian Bay, Ontario, and spent my summer days basically living on the beach. I would often go down to my secluded little spot and just hang out the whole day. It was there I learned the fine  arts of reading, swimming and tanning. I also developed a real curiosity (and taste) for anything that came out of the water. It started with trout from the river near home and when I moved to B.C. I discovered the moist tenderness of salmon.

A meal of Pacific Salmon doesn’t quite fit our 100 mile diet but it is distinctly British Columbian and, I always thought, an area of cuisine that we could rightfully claim as our own.

Here’s a great salmon recipe from Epicurious:

Ingredients

Sauce:

* 3/4 cup 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)

Preparation

For sauce:
Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

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.

For further recipes check out Epicurious or find more at a wonderful site dedicated to regional cuisine, ediblecommunities.com.