Roast Salmon with Horseradish, Parsley & Pink Peppercorn Sauce
Impress your guests and delight their palates with this Roast Salmon with Horseradish, Parsley, and Pink Peppercorn Sauce entrée! Salmon can be cooked from semi frozen. Be sure to use parchment, especially if you are using a skinless fillet. Preheat broiler to 400°F. Position rack approx. 6 inches below broiler. Season fillet of salmon with 1/2 tsp salt. Add all remaining ingredients to a clean bowl and mix well. Keep sauce in refrigerator until serving time. Place salmon on parchment lined baking sheet and position under the broiler. Cook until centre of salmon is opaque and flakes easily with a fork. (15-20 minutes from thawed) Remove from oven, transfer to a serving dish to stop the cooking. Drizzle roasted salmon with Horseradish, Parsley, and Pink Peppercorn Sauce.
1 whole fillet salmon, 1/2 tsp salt, 3 tbsp. hot prepared horseradish, 1/3 cup sour cream, 2 tbsp. mayonnaise, 1 tbsp. Worcestershire sauce, 2 tsp onion powder, 4 tbsp. whole milk, 3/4 tsp salt, 1/4 tsp sugar, 1.5 tsp cracked pink peppercorns, 1/3 cup rinsed fine chopped parsley (loosely packed), 1 tsp grainy mustard, 1 tsp lemon juice.
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