Horseradish Dill Sauce

This recipe is by the same chef as the salmon and asparagus salad that I made and posted yesterday, I had tagged 2 of her recipes to try and this was the second one. I loved this sauce, I served it with a mix of seafood, but I think it would also be good with roast beef, or as a spread to spice up a sandwich. I had too much sauce so I saved the rest and ate it with some smoked salmon for breakfast the nest day. The only thing I did different here was to add some more horseradish just because I love it. To view the original recipe please click here.

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Ingredients

1/2 Cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon horseradish (I used more just my preference)
1 Teaspoon minced garlic
1 Tablespoon fresh dill
1/2 Teaspoon dried dill
1 Tablespoon chopped chives
1/4 Teaspoon no salt all purpose seasoning (I used Don's Flavor Enhancer With Very Low Sodium)
1/8 Teaspoon seasoning salt

Method

1. Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

All photos taken by me unless otherwise stated.

Grilled Salmon and Asparagus Salad

I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Maple-Dijon Dressing

1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil

Salad

1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper

Method

1. Heat gas or charcoal grill.

2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

All photos taken by me unless otherwise stated.