| Other Recipes | Salmon with Rapini, Onions & Horseradish Cream | Home |
|
|
|||||
|
4 oz olive oil
1 1/4 pounds onions, thinly sliced
2 cups whipping cream
1 8-ounce bottle clam juice
3 tablespoons prepared horseradish
1 10- to 12-ounce bunch rapini (broccoli rabe)
1 cup grated Parmesan cheese (about 3 oz)
1 1/2 lb salmon fillets
Heat 2 oz oil in large pan over medium-high heat. Add onions and sauté
until deep golden brown, about 30 minutes.
Boil cream and clam juice in large saucepan until reduced to 1 cup or less, with
it having a thick creamy consistency. Remove from heat and whisk in
horseradish.
Very coarsely dice rapini (3/8-inch pieces). Add rapini to a large pot of
boiling salted water and cook until partially tender, about 3 minutes, and
drain.
Add rapini, onions and Parmesan cheese to reduced cream.
Heat remaining oil over low heat in a large pan. Add salmon and saute
until bottom of fillets cook. Turn and continue to saute until other side
begins to cook. Remove from heat (fish will continue to cook).
Plate fish, top with generous portion of sauce, and garnish with sprinkle of
dill.
Serves 8 as a starter or 4 as an entree.
Salmon with Rapini, Onions & Horseradish Cream