Salmon with Horseradish Cream Sauce

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Salmon with Horseradish Cream Sauce

Ingredients

  • 1 cup white Zinfandel wine
  • 5 tablespoons bottled clam juice
  • 4 large garlic cloves, minced
  • 3 large shallots, minced
  • 1 cup heavy whipping cream
  • 3 tablespoons of Creamed Styled Horseradish
  • 2 salmon fillets (about 3/4 to 1 inch thick)
  • Extra Virgin Olive oil
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried
  • 1 tablespoon minced chives or green onion
  • Dash of Hungarian paprika
  • Parsley sprigs

Instructions

Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1 tablespoon horseradish. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until smooth and creamy. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes. Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, 4 minutes. Turn salmon over; season with salt and freshly ground pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter. Bring sauce to simmer. Whisk in tarragon, chives and remaining 2 tablespoons horseradish. Season sauce with salt and pepper. Pour sauce over salmon, sprinkle a little Hungarian Paprika for color. Garnish with parsley sprigs and serve. Serve with Wild rice and broccoli and cheese. Cheesecake and Blue Mt Coffee

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