Sweet-And-Sour Salmon with Horseradish Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
HORSERADISH SAUCE: 1 8 to 10-ounce horseradish root, trimmed, peeled, chopped (about 1-3/4 cups) 1/2 cup water 3 tablespoons white vinegar
1 tablespoon sugar SALMON: 4 cups water 2 cups dry white wine
1/2 cup fresh lemon juice 1/2 cup sugar 20 black peppercorns
12 large fresh dill sprigs 2 bay leaves 4 teaspoons salt
12 3 to 4 ounce salmon fillets with skin 3 tomatoes, sliced into 1/2-inch-thick rounds 1 cucumber, thinly sliced



1 FOR HORSERADISH SAUCE: Blend all ingredients in processoer until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)
2 FOR SALMON: Combine 2 cups water, 1 cup wine, 1/4 cup lemon juice, 1/4 cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat. Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low. Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opague in center, about 3 minutes. Cool 5 minutes. Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.

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