To start off this post, I should apologize for the photo, and for not posting for a while. The picture would have been better without the sauce spreading out like a big glob, but it is still a recipe worth sharing. Posting and cooking are quite a rare occasion around here at PantryMD lately. I was really hoping to do a lot more blogging about recipes that have helped me through chemo, but honestly I have been so nauseated, that it has not worked out that way. I have lots of yummy things to share when I am feeling better. The good news is that I am officially 3/4 of the way done with the “big guns”. I have one more horrible treatment to go and then on to another chemotherapy which is supposed to be much easier on the stomach. Until then, things may be a little sporadic.
This salmon recipe is a super simple quick meal for weeknights or lazy weekends. If you aren’t into grilling, you can pan sear or roast the salmon with very similar results. Grilled or roasted fingerling potatoes and sauteed greens would be great with this salmon. We just simply tossed some fresh asparagus on the grill which were great as well.
Recipe:
- 4 fillets fresh wild salmon
- 2 cloves garlic, crushed
- 3 tsp soy sauce
- 1 T prepared horseradish
- 1 T olive oil
Sauce:
- 1/2 cup plain greek yogurt
- 2 T prepared horseradish (more to taste)
- 1 T chives, minced
- 2 tsp soy sauce
- lemon juice to taste
Method:
- Prepare grill to medium-high heat. Lightly coat with grill spray.
- Whisk together sauce ingredients, check for seasonings and set aside.
- Season salmon with salt and pepper. Whisk together oil, horseradish, soy sauce and garlic then pour over salmon to coat. Grill for about 3-4 minutes on one side, turn and cook for about another 3 minutes.
- Serve hot with horseradish sauce.
