Kristen: Adam, I found this amazing recipe for salmon.
Adam: Oh yeah?
Kristen: Yeah, and I think it was be a great combo of spicy and fish.
Adam: Okay... what makes it spicy?
Kristen: Homemade horseradish, except I don't want to make my own, so I just bought a jar of horseradish.
Adam: Are you sure that's not going to be too strong?
Kristen: Oh no, it'll be delicious, I promise.Well, let's just say those were and continue to be my famous last words. As you'll see in the recipe, you make your own horseradish and them smother, aka cover the entire salmon filet with horseradish.
If you haven't had horseradish before or don't like spicy, this is not the recipe for you.
Well, I took my jar of horseradish and smothered the salmon. I let it drip over the edges, I pilled in on and I even tapped the bottom of the jar to get out every last piece of horseradish. Yes, you read that correctly. I used an entire jar of horseradish on two pieces of salmon.
Let's just say, hindsight is 20.20.
I cooked the salmon for its allotted 7-9 minutes, The timer went off and when I opened the oven, my eyes starting stinging. The smell was so strong my nose instantly burned and the horseradish smell filled my kitchen almost immediately. It took all Adam had not to tell me he told me so. Even though I think he did later.
I was still not convinced. The smell is stronger than the flavor. I placed the two filets on the appropriate plates, dished out the asparagus and
I love spicy food. I love horseradish. This was the strongest flavor I've ever had in my life. The one highlight - my nose was clear for a solid week.
Lexi's Clean Kitchen is usually my favorite recipe-go-to, so I have to assume homemade horseradish is 10000x less spicy. So, if you're feeling bold, go ahead, try it. And please, let me know your thoughts. God Speed.
Ps. I didn't take pictures because the fumes were so strong I thought it would melt the lens. JK. But I still didn't take pictures. Instead I'll post one from Lexi's site, mine looked similar. Kinda. Not really.
- 2 cups horseradish root, peeled and chopped
- 1/4 cup water
- Dash fine pink sea salt
- 3 tbsp vinegar
- 1 1/2 cup horseradish
- 2 tbsp melted butter
- 1 tbsp dijon mustard
- 1/2 tsp freshly ground pepper
- 1/2 tsp fine sea salt
- 1/2 tsp garlic granules
- Optional: herbs of choice
- Optional: 1/4 lemon, juiced
- 1 lb. wild-caught salmon filets
- Combine horseradish root and water in food processor
- Pulse until horseradish is ground
- Remove and add sea salt and vinegar*, mix well
- When ready to make your crust, line baking sheet with foil or parchment and lay salmon out
- In a bowl combine crust ingredients and mix to combine
- Brush over salmon filets
- Broil on high for 7-9 minutes
- **The longer you wait to add vinegar, the stronger the horseradish will be.
Enjoy peeps. I promise I'll post more delicious recipes soon!