Traditional recipes

Salmon with Beet Jus and Horseradish Cream

Salmon with Beet Jus and Horseradish Cream

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For the beet jus:

  • 15 6-ounce red beets, peeled and juiced
  • 4 Teaspoons white vinegar
  • 1 Tablespoon fennel seeds
  • 3 sprigs thyme
  • 2 whole star anise
  • 1 bulb fennel, thinly sliced
  • 1 clove garlic, thinly sliced

For the horseradish cream:

  • 4 Cups heavy cream
  • ½ Cup creme fraiche
  • ¼ Cup prepared horseradish
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, thinly sliced
  • Pinch of salt
  • Pinch of ground white pepper

For the toasted cauliflower:

  • Salt
  • 1 head cauliflower
  • 1 Tablespoon oil
  • 1 Tablespoon butter
  • Pinch of ground white pepper

For the salmon:

  • ½ Cup extra-virgin olive oil
  • 2 lemons, zested
  • 8 6-ounce fillets salmon
  • Pinch of fresh thyme leaves
  • Pinch of salt
  • Pinch of pepper


Calories Per Serving1097

Folate equivalent (total)351µg88%

Riboflavin (B2)0.6mg34.3%

The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen. If possible, use homemade pickled beets to create the robustly flavored topping for this simple salmon dinner.


1 cup/155 g sliced pickled beets, homemade (recipe follows) or store-bought, roughly chopped

3 tbsp freshly grated horseradish or prepared horseradish

2 tbsp finely chopped fresh curly-leaf parsley

Grated zest and juice of 1 lemon

Canola oil for the grill rack

1/2 tsp freshly ground black pepper

4 skin-on salmon fillets, 6 to 8 oz/170 to 225 g each

1. In a food processor, combine the pickled beets, horseradish, parsley, and lemon zest and juice and pulse until the beets are coarsely chopped. Transfer to a small bowl and set aside.

2. Prepare a medium-hot fire in a charcoal or gas grill. Brush the grill rack with canola oil.

3. In a spice grinder, combine the coriander seeds and dill seeds and pulse until coarsely ground. Pour into a small bowl and stir in the salt and pepper. Evenly coat the skin side of each salmon fillet with one-fourth of the spice mixture.

4. Place the fillets, skin-side down, on the grill rack and cook until the skin starts to get crispy and the fillets can be easily lifted from the grill, 5 to 6 minutes. Flip the fillets and continue to cook until the flesh is firm to the touch and begins to flake when prodded with a knife tip, about 5 minutes longer.

5. Transfer the fillets to a platter and let rest for 5 minutes. Serve each fillet with one-fourth of the beet-horseradish mixture.

Pan-Seared Salmon with Horseradish Sour Cream

1) Bring medium pot of salted water to boiling. Add beets and cook 25-30 minutes or until tender when pierced drain and set aside. When the beets are cool enough, use a paper towel and your fingers to rub the skin off. Slice beets into thin rounds and set aside.

2) While the beets cook, heat another medium pot of water to boiling on high. Add farro to pot and cook 16-18 mins or until tender. (If using a different grain, cook according to package instructions.) When farro is cooked, drain and return to pot. Add arugula and a drizzle of olive oil. Stir so arugula wilts and add salt and pepper to taste.

3) While grain cooks, grate horseradish. Whisk together with sour cream in a small bowl and add salt and pepper to taste. (If fresh horseradish isn't handy, prepared horseradish can be substituted.)

4) Season salmon with salt and pepper on both sides. In medium pan, heat 2 tbsp butter over medium-high heat until hot. Add the fillets and cook about 3 mins per side, depending on thickness. (If using fillets with skin still on them- add the fillets to the pan skin side down. Cook for 5 minutes until the skin is nice and brown. Then flip and cook for 3 minutes on the other side.)

5) Plate by dividing farro and arugula between two dishes. Top with salmon, then a few sliced beets. Garnish with horseradish sour cream. Voila!

Check out more delicious recipes at the Home & Family Pinterest Page

  • 2 lb filet of salmon, skin on and deboned
  • 2 tsp. black peppercorns
  • 2 tsp. coriander
  • 1 tsp. juniper berries
  • 1 tsp. orange zest
  • 1 cup Kosher salt
  • 1/2 cup sugar
  • 2 tbsp. dill, chopped
  • 2 large beets, peeled and grated
  • 1/2 cup crème fraîche
  • 2 tbsp. fresh grated horseradish
  • 2 tbsp. chives, finely chopped
  • Salt and pepper to taste

Toast pepper, coriander and juniper berries in a small pan over medium heat, moving frequently, until fragrant, about 2-3 minutes. Let cool, then grind finely.

Combine spices with salt, sugar, dill and orange zest. Cover a large baking sheet with plastic wrap and place salmon on it, skin side down. Coat both sides of salmon with curing mix, then coat with grated beets.

Wrap tightly with plastic, and place in fridge for 2 days.

To serve, combine crème fraiche, horseradish and chives in a small bowl. Unwrap salmon, brush off beets and cure, and slice thinly. Top with horseradish cream and enjoy!

Beet and Horseradish Cured Wild Salmon Gravlax

This Beet and Horseradish Cured Wild Salmon Gravlax recipe is a great one for those events where you might be looking to make a good impression (Hello Mr. & Mrs. In-law!) and bring not only cheer but great taste to your festivities. It’s delicious and beautiful in color.

To be fair, this is not a Wild for Salmon Kitchen original. You may have seen it in Diane Morgan’s beautiful cookbook, Salmon , or Bon Appétit’s Healthyish blog , in the New York Times , in a Gordon Ramsey video or even on goop . That just means it’s a good one, if all these trusted sources are taking a crack at an easy curing dish that is drool-worthy just to look at. We bet all of these are great options as long as you’re using great fish, but we are partial to Morgan’s version. After all, she dedicated a whole cookbook to our favorite thing: Salmon .

This millennial-pink take on a Scandinavian tradition is also a great conversation starter, and more inspiring then the, “So did you get your tree?” questions you’ve been fielding at the office water cooler.

Folks will want to know if that color is natural, if the salmon is sustainable and wild, and if you made it yourself. Follow these easy steps, and you’ll be beaming with a resounding, “Yes!”

This version of Beet and Horseradish Cured Salmon Gravlax has been adapted from Diane Morgan’s Salmon , with Wild for Salmon’s Bristol Bay salmon. If the horseradish sounds like it will have too much of a bite for your crowd, try our Dill & Orange Zest Gravlax version from 2017. Or, if you’re pressed for time, order a couple 1lb packs of our Nova Style Sockeye Salmon which will look almost as good on your starter platter. Or try the maple and alderwood smoked Sockeye Salmon Candy , another Wild for Salmon hit.

*Note before you start that this recipe takes 2-5 days depending on your desired curing time.


Serves 12 as a first course or 20 as an appetizer

  • 1/2 cup coarse sea salt, such as La Baleine
  • 1/2 cup firmly packed golden brown sugar
  • One Wild for Salmon Bristol Bay Sockeye salmon fillet, skin on
  • 8 oz raw beets, peeled and grated
  • 1 cup extra-hot horseradish
  • 1/4 cup vodka (you can skip this or swap it for gin!)
  • Finely snipped fresh chives thinly sliced green onions, including green tops brined capers, drained, rinsed, and blotted dry minced shallots and/or English cucumber, thinly sliced, for garnish


Rinse and blot dry the salmon fillet.

Select a rimmed baking sheet that is the same length as the salmon or nearly so. Place a wire rack that is just slightly shorter inside the baking sheet. Cover the rack with a double layer of cheesecloth, allowing enough to overhang the sides and ends of the rack to fold over and cover the fish completely. Some recipes skip the cheese cloth and use plastic wrap for this step.

In a small bowl, stir together the salt and brown sugar. Spread half of the salt mixture on the skin side of the salmon, packing it into place. Lay the salmon, skin-side down, on the cheese­cloth. Gently rub the remaining salt mixture over the flesh side of the fillet. Note that depending on the size of your fillet, you may have a bit extra salt and sugar mixture. That’s okay.

In a medium bowl, add the horseradish in with the beets, mix well. Spread the beet mixture over the top and sides of the salmon fillet. Slowly drizzle the vodka evenly over the top, being careful not to rinse off the beet-salt cure.

Bring up the sides of the cheesecloth and wrap them snugly around the fish. Fold the overhanging ends toward the center. Now seal the entire fillet in a large sheet of plastic wrap. Once tightly wrapped, arrange the fillet, flesh-side up, on the rack. Rest a slightly smaller rimmed baking sheet or other flat, rimmed vessel on top of the fish.

Put something that weighs about 3 lb on the top baking sheet. (Mason Jars with water, full beer bottles, glass tupperware, etc) Place the weighted salmon in the refrigerator for at least 2 days, or up to 5 days. Flip the salmon once a day, being sure to return the weighted baking sheet to the top of the salmon after each turn.

Remove the weighted baking sheet. Remove the fillet from the wrappings and scrape the cure off of the flesh side. Skin the fillet and then cut crosswise (against the grain) into thin slices. Arrange the slices on a platter or on individual plates and garnish as desired. Serve with the pumpernickel or other thinly sliced bread.

Cook’s Note: This can be made ahead! It can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week. Or, wrap it in plastic wrap and then in a double layer of aluminum foil and place in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

I have made several renditions of this salmon recipe over the years. My party-saving friend smoked the salmon out on her grill, providing a dusky flavor and crusty exterior… Yet many people do not have a grill or smoker.

So, today I’m sharing my indoors rendition, a 10-Ingredient Smoky Baked Salmon Recipe with Horseradish Sauce, that can be made in less than 30 minutes.

Here are the ingredients you’ll need for the Smoky Salmon:

  • Wild salmon – you definitely want fresh, high quality fish for this dish
  • Brown sugar
  • Liquid smoke

What you need to make the homemade horseradish sauce:

  • Sour cream – you can substitute Greek yogurt
  • Milk
  • Shaved shallots
  • Dijon mustard
  • Prepared horseradish
  • Capers
  • Chopped parsley


  • 2 tablespoons olive oil, divided
  • 4 (6-oz.) wild salmon fillets (about 1-in. thick)
  • 1 tablespoon chopped fresh thyme, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup whole-milk sour cream
  • 1 1/2 teaspoons prepared horseradish
  • 1 1/2 teaspoons grainy Dijon mustard

Nutritional Information

  • Calories 314
  • Fat 18g
  • Satfat 5.3g
  • Monofat 8.7g
  • Polyfat 2.8g
  • Protein 35g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Cholesterol 92mg
  • Iron 1mg
  • Sodium 512mg
  • Calcium 101mg
  • Sugars 1g
  • Est. added sugars 0g

109 Things To Do With Horseradish

I’ll start by saying that I don’t actually have 109 things to do with horseradish, but I’m working on it. It is one of those foods that is so good for us, but with its strong flavour and the fact that if you eat too much at one time your head will feel like it’s imploding, makes it tricky to incorporate into the diet.

Let’s first start with the obvious fact, horseradish root in its whole form will make you giggle when you look at it. This is what it looks like.

Have you heard of the doctrine of signatures? It’s when foods look like the parts of the body they are good for. Walnuts look like brains and their fat is super brain fuel. Tomatoes have four chambers like the heart. And horseradish is a super food to help increase circulation, including to the extremities. There are additional health benefits outlined below.

Health Benefits of Horseradish

  • Beneficial in dissolving mucus in the nose and also helpful in sinus. That killer feeling when you eat too much at once apparently decreases as your mucous levels reduce.
  • Horseradish contains glucosinolates, a compound in the root that is thought to increase human resistance to cancer. It is said also that glucosinates increase the liver’s ability to detoxify and eliminate carcinogens that may cause malignant tumors.
  • Horseradish has exceptionally high vitamin C content. Vitamin C is a potent antioxidant that can repair damaged cells.
  • Horseradish has antibiotic properties that can help cure urinary tract infections and kill bacteria in the throat.
  • Horseradish is often used as a diuretic and can help treat kidney stones and edema.
  • Horseradish stimulates the appetite.
  • Horseradish can help cure toothaches.

Though horseradish sauce can be purchased ready made in most grocery stores, often when you buy it, it is full of white vinegar and sugar and dyes. I colour mine with beets, add a little cider vinegar and call it a day.

As I continue to build my list to 109 (and if you have a great one, post in the comments below and I will add to the list) here are my favourite uses:

Related: appetizers, Europe, fish, pareve, Passover, Rosh Hashanah

Prep time: 20 minutes + refrigeration

Cook time: 1 hour

Yield: 15–20 slices

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