BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE
This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".
Provided by lazyme
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter shallow baking pan or broiler pan.
- Arrange salmon filets on buttered pan.
- Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
- In small bowl, combine horseradish, bread crumbs and shallot, mix well.
- Press into top of each filet.
- Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
- Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
- With wire whisk, beat in 1 cup of the butter.
- Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
- Stir in parsley and chives.
- If desired, season with salt and pepper.
- Serve butter sauce over salmon filets.
Nutrition Facts : Calories 793, Fat 54.2, SaturatedFat 27.9, Cholesterol 258.2, Sodium 894.1, Carbohydrate 4.3, Fiber 0.6, Sugar 1.7, Protein 66.3
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