Looking for a little different way to prepare your Salmon filet? This Horseradish Brown Sugar Crusted with an Onion-Caper Cream Sauce may be just what you're looking for!
Horseradish Brown Sugar Salmon Filet
Ingredients: 1 T Olive, Grapeseed or Avocado Oil
6-8 oz Salmon Filet
2 t Horseradish
2 t Brown Sugar
Pinch Kosher Salt
Pinch Ground Black Pepper
1 T Butter
1/8 C Onion, halved & thinly sliced
1 t Minced Garlic
2 t Capers, large
¾ C Heavy Cream
Salt & Pepper to taste
1. Place the Salmon on a plate, evenly smear flesh side only with Horseradish, then sprinkle with Brown Sugar, Salt & Pepper.
2. In medium sauté pan on medium-high heat, heat oil, then place Salmon skin side down. Do not shake the pan and/or touch the fish for 2-3 minutes until you can see the filet turn opaque on the side, about ¼ of the way up the side. With a fish spatula, turn Salmon over on flesh side and repeat for 2-3 minutes.
3. Remove fish from the pan and set aside. Clean pan with a paper towel and return pan to medium heat, do not try to deglaze the pan, as the caramelization and remaining sugar bits will affect the cream sauce.
4. Add Butter to hot pan and melt, add Onions and Garlic, sauté for one minute; add Capers & Cream and bring to a slow boil. Reduce temperature to allow for a low simmer. As Cream mixture thickens taste for Salt & Pepper & adjust accordingly.
To plate, first add onions from the sauce, then place filet on top; evenly drizzle sauce over and on the side of the filet & serve!