- ¾ cup (180g) sour cream
- ¼ cup (52g) mayonnaise
- 2 tablespoons (30g) prepared white horseradish
- 2 tablespoons chopped fresh basil
- 1 tablespoon (15mL) freshly squeezed lemon juice
- 1 teaspoon (5mL) soy sauce (use GF as needed)
- Kosher salt and pepper to taste
Grilled Salmon Fillets with Horseradish Sauce
Yield: 6 salmon filets and ~1 cup of sauce
For a deliciously easy meal worthy of company, serve this salmon with grilled vegetables, sliced tomatoes, a green salad, steamed edamame, roasted potatoes, or a side of rice.
Ingredients for the Horseradish Sauce:
Ingredients for Salmon Fillets:
- 3 tablespoons (42mL) avocado or mild-tasting olive oil
- 1 tablespoon (15g) prepared horseradish
- 1 tablespoon (15mL) soy sauce
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground pepper
- 6 (6-ounce) salmon fillets
Instructions for the Horseradish Sauce:
- Mix all ingredients in small bowl.
- Season with salt and pepper to taste.
- Cover and chill. Sauce can be made up to one day in advance.
Instructions for Salmon Fillets:
- Spray grill rack with nonstick spray.
- Preheat grill to medium-high heat.
- Whisk together the oil, horseradish, soy sauce, garlic, salt, and pepper.
- Brush oil mixture on both sides of salmon fillets.
- Grill the salmon, skin side down to start, with the lid closed until just barely cooked through the center, about 4-6 minutes for the first side and 2-4 for the second side, basting with the oil mixture when flipping. (Note: Wild salmon fillets may cook more quickly. Aim for an internal temperature of 120℉ for wild salmon or 125℉ for farmed salmon.)
- Transfer to plates, and serve with the horseradish sauce.