Best 7 Mustard Salmon Veg Bake With Horseradish Sauce Recipes

For those in search of a divine culinary experience, look no further than the mustard salmon veg bake with horseradish sauce. This exceptional dish tantalizes the taste buds with its harmonious blend of flavors and textures. Mustard's tangy bite and horseradish's piquant kick create an exquisite balance that complements the tender salmon and the vibrant array of vegetables. Served with a creamy horseradish sauce, this dish is sure to impress even the most discerning palate. Embark on a culinary adventure and discover the perfect recipe for this delightful creation, leaving you and your loved ones craving more.

Let's cook with our recipes!

BAKED HORSERADISH SALMON

Baked Horseradish Salmon image

"I never liked salmon until my husband, Jim, created this healthy, delicious entrée," confesses Pat Ockerman. "Now, all we have to do is mention to friends we're having salmon for dinner and we have happy guests!"

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 salmon fillet (1 pound)
1 tablespoon butter, melted
1 tablespoon prepared horseradish, drained
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 236 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

MUSTARD SALMON & VEG BAKE WITH HORSERADISH SAUCE

Mustard salmon & veg bake with horseradish sauce image

A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 40m

Number Of Ingredients 10

Ingredients

4 parsnips , sliced lengthways
4 small raw beetroot , thickly sliced
6 carrots , sliced lengthways
2 tbsp olive oil
4 x 125g/4½oz pieces salmon with skin
2 tbsp grainy mustard
2 tbsp hot horseradish
150ml crème fraîche
1 tbsp cider vinegar
1 tbsp chopped dill

Steps:

Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

GRILLED SALMON WITH HORSERADISH SAUCE

Grilled Salmon With Horseradish Sauce image

Make and share this Grilled Salmon With Horseradish Sauce recipe from Food.com.

Provided by chia2160

Categories Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
6 salmon fillets (about 6 oz each)
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped basil
1 tablespoon lemon juice
1 teaspoon soy sauce

Steps:

spray the grill with cooking spray.
heat grill to medium-hi.
mix sauce ingredients, season with salt & pepper to taste and refrigerate.
mix marinade ingredients, brush on both sides of salmon.
grill about 5 minutes per side.
serve with sauce.

Nutrition Facts : Calories 603.3, Fat 33.1, SaturatedFat 7.7, Cholesterol 166.3, Sodium 647.9, Carbohydrate 6.9, Fiber 0.3, Sugar 3, Protein 66.5

ROASTED VEGETABLES WITH HORSERADISH DRESSING

Roasted Vegetables With Horseradish Dressing image

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

Provided by JustJanS

Categories Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
Good with beef, lamb or oven roasted salmon.
HORSERADISH CREAM:.
Combine garlic, horseradish and mustard.
Gradually whisk in oil and vinegar.
Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE

Seared Salmon with Horseradish Mustard Vinaigrette image

Categories Mustard Quick & Easy Horseradish Salmon Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

two 6-ounces pieces salmon fillet
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons drained bottled horseradish

Steps:

Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.
Serve vinaigrette over salmon.

MUSTARD SALMON WITH SPRING VEGETABLE STEW

Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Provided by David Tanis

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

SAVORY SALMON WITH TANGY HORSERADISH SAUCE

Savory Salmon with Tangy Horseradish Sauce image

Provided by Kristen

Yield 3

Number Of Ingredients 8

Ingredients

1 Tablespoon olive oil
1/3 cup mayonnaise
1 Tablespoon fresh parsley (chopped)
1 Tablespoon horseradish sauce
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
3 (3 ounce) fresh salmon fillets
1 Tablespoon fish seasoning

Steps:

Heat oil in a large skillet over medium high heat
In a small bowl, make the tangy horseradish sauce by combining the mayo, parsley, horseradish sauce, mustard, and pepper; mix well. Set aside.
Once the oil is heated, cover your salmon front and back with fish seasoning and place it in the skillet. Put the lid on and cook for 5 minutes. Flip the salmon and cook another 5 minutes.
Once it is done and easily flakes, take it out of the pan and let it cool for a few minutes.
Top with tangy horseradish sauce.

Nutrition Facts : Servingsize 1 serving, Calories 121 kcal, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg

Tips:

Choose the right salmon. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often less flavorful and may contain more contaminants.
Cook the salmon properly. Salmon is a delicate fish that can easily be overcooked. Cook it until it is just opaque in the center, about 5-7 minutes per side.
Choose your vegetables carefully. Choose vegetables that will roast well, such as broccoli, carrots, potatoes, and zucchini. Avoid vegetables that are too delicate, such as leafy greens or tomatoes.
Season the vegetables well. Use a variety of herbs and spices to flavor the vegetables. Some good options include garlic, thyme, rosemary, and paprika.
Make the horseradish sauce ahead of time. The horseradish sauce can be made up to 2 days in advance. This will give the flavors time to meld together.
Serve the salmon and vegetables immediately. The salmon and vegetables are best served immediately after they are cooked, while they are still hot and crispy.

Conclusion:

This mustard salmon and vegetable bake with horseradish sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection, the vegetables are roasted to perfection, and the horseradish sauce is the perfect finishing touch. This dish is sure to please everyone at your table.