Salmon with Beet Jus and Horseradish Cream

Salmon with Beet Jus and Horseradish Cream
Contributor
Salt Creek Grille Princeton

Learn how to make our famous Salt Creek Grille Princeton Salmon with Beet Jus and Horseradish Cream, right in your own kitchen!

8
Servings
229
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

For the beet jus:

Combine the beet juice, vinegar, fennel seeds, thyme, star anise, fennel, and garlic in a large heavy duty bottomed pot. Bring to a boil, and reduce the heat to a simmer for 1 hour 30 minutes.

Strain the liquid into a clean pot and discard the solids. Continue reducing the liquid, straining every hour into a clean pot. The lower and slower the liquid reduces, the better it will achieve a light syrup consistency. Remove from the heat and strain one last time.

For the horseradish cream:

Combine the cream, creme fraiche, horseradish, shallots, garlic, and fennel in a sauce pan, and bring to a boil. Reduce to a simmer and cook for 25 minutes, then season with salt and pepper.

To serve, gently heat cream sauce until hot (not boiling), and froth with and immersion blender.

For the toasted cauliflower:

Bring a large pot of salted water to a boil and prepare an ice bath. Remove the outer leaves from the cauliflower, and then submerge the head in the water for 5 minutes. Remove the cauliflower from the water and shock in the ice bath.

When the cauliflower has cooled, slice it, then heat a sauté pan over medium heat and add the oil. When the oil is hot, add the cauliflower and cook for 5 minutes. When seared and golden brown, flip over and add the butter, and some salt and pepper. Remove from the pan and dry on paper towel.

For the salmon:

Combine the oil and lemon zest in a small saucepan. Set over low heat, add the salmon and cook very gently in the lemon oil to infuse oil with lemon, flipping halfway through. Serve with the toasted cauliflower, horseradish cream, and beet jus - enjoy!

Nutritional Facts

Total Fat
22g
31%
Sugar
4g
4%
Saturated Fat
11g
46%
Cholesterol
61mg
20%
Carbohydrate, by difference
5g
4%
Protein
4g
9%
Vitamin A, RAE
181µg
26%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
103mg
10%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
3µg
1%
Magnesium, Mg
15mg
5%
Phosphorus, P
108mg
15%
Selenium, Se
6µg
11%
Sodium, Na
92mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
75g
3%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.