Holy Schmitt’s Horseradish and Dijon Salmon

by Matt Schmitt

 

INGREDIENTS

  • 2 lb. salmon fillet
  • 1 lemon (halved)
  • 2 Tablespoons Dijon mustard
  • 3 Tablespoons Holy Schmitt’s Horseradish
  • 1 Tablespoon McCormick’s Lemon Butter Dill sauce (or just use 1 tbs. melted butter)
  • 1 Teaspoon dried dill
  • 2 Tablespoons capers
  • 1⁄4 cup White wine

INSTRUCTIONS

  1. Preheat oven to 375o F.
  2. Place salmon skin-side down in an oven safe dish (I use a 9x9 Pyrex)
  3. Juice half of a lemon, and combine juice with Dijon mustard, Horseradish, butter sauce, and dill.
  4. Stir together and then spread over salmon.
  5. Place dish in oven and cook for 15 minutes.
  6. Slice remaining half of lemon into thin slices and put aside.
  7. After 15 minutes of cooking, remove dish from the oven. Place lemon slices over the salmon. Pour white wine around the fish (not directly on top or you’ll wash off the sauce!) Sprinkle the capers judiciously over the salmon fillet. Return to oven for 7 minutes.
  1. The skin should stick to the pan when you remove the salmon fillet, if not it’s very easily removed with a fork or knife.

Portion your salmon and pour the juices over your dish generously. This goes well with any sides, but I paired it with steamed asparagus and rice.

 

By Kate Deegan @noshyouraveragefoodie

 

 

 

Back to Recipes