You may have noticed by now the abundance of salmon recipes on this site. No accident—it’s my favorite fish, and probably all of my boys as well (not that they have all that much of a choice).
And one of the best ways to eat salmon is raw, as in sushi or sashimi, which I do NOT make at home, but eat whenever I can.
Wasabi is a Japanese horseradish, and therefore an excellent companion and frequent compatriot to ginger and soy sauce in Japanese cuisine, including (clearly) sushi. The richness of salmon is so perfectly paired up with the sinus-slearly sharp heat of wasabi.
So this got me thinking. What if using regular jarred horseradish (which figures prominently in Jewish, German and Eastern European cooking) would be a good swap in? Also sinus-clearlingly spicy, at least in larger doses.
I flung together a few ingredients, and we were all quite happy with this East-sort-of-meets-West fish dish. A little spicy, but not too ( we still want to taste that salmon, right?). You could bump up the amount if you like your spicy SPICY.
A simple salad, or some sauteed vegetables or greens would be nice on the side. I plated this up one night for company with some Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce and topped the fish with Citrusy Mango Ginger Salsa. Not too shabby right?
I will probably try this again with some wasabi paste…
Looking for some more salmon recipes? I’ve got more salmon recipes.
Horseradish Ginger Salmon
- 4 7 to 8-ounce salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon horseradish
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon soy sauce
- ½ teaspoon minced garlic
- Preheat the oven to 450°F.
- Spray a rimmed baking sheet with nonstick spray or lightly brush with any kind of oil. Place the salmon fillets on the sheet, about 1 inch apart.
- In a small container or bowl combine the olive oil, horseradish, ginger, soy sauce, and garlic. Coat the salmon with the mixture, pouring it over each piece and using your fingers so it evenly coats the sides of the pieces as well. Let sit for 10 minutes.
- Roast for 12 minutes, or until it is cooked to your liking. Serve hot, with Tomato Scallion Rice, or the rice of your choice.
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