Baked Salmon with Horseradish Sauce

Hi all, back in the kitchen after a whirl-wind week. How come the end of the school year is so complicated? There are all these banquets, award ceremonies, campouts and concerts. Even our home schoolers are not immune to the activity. My kids are beginning to wrap up their studies, and we hope to have more time for fun projects and trips to the park!
It’s been a bit warmer, and our menus are changing to more of a summer-time fare. We love salmon at our house and this is one of our favorite recipes. I know what you are thinking, but I don’t like horseradish! Neither do I, but I love it in this recipe!
I buy my salmon whole to feed our family of 6. I always look for wild caught fish, it is supposed to be healthier, and honestly, I think it tastes better. For this dish you will also need white wine, lemon juice, horseradish, tartar sauce, chopped onion and whole pepper corns. This recipe is inspired by the one on the back of the package. Defrost the fish in a pan of cold water until thawed before marinating.
Chop the onion.
In a medium size bowl, combine 1/4 cup lemon juice, 1/4 cup white wine, 1 tablespoon pepper corns, 1/2 cup chopped onion.
Marinade the fish with wine mixture for 1 hour. Then bake at 350 degrees for 15-20 minutes.
Remove from oven. Strain the solids from the liquid, reserve.
Combine the liquid with 2 tablespoons tartar sauce and 1 tablespoon horse radish.
Whisk over medium heat for 3-5 minutes. You may add 1 tablespoon flour to thicken the sauce if needed.
Then pour the sauce over the fish adding the pepper corns and onions. We love our salmon served with fresh asparagus and brown rice on the side.
Salmon is such a healthy meal, you can’t miss with this one! Pass the lemons please!
Don’t forget to register for this week’s book Give Away on Anything Goes on Monday, I am giving away some great science books this week!
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