Ingredients
1/2 cup plain yogurt
4 teaspoons drained prepared horseradish
2 tablespoons chopped fresh chives
2 (6 -8 ounce) salmon steaks, 3/4 in. thick
1 whole fresh chives
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Long oval pan with rack — poach whole salmon, trout
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Hand-crank butter churn — homemade cultured butter from cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Long oval pan with rack — poach whole salmon, trout
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Preheat oven to 350 deg.F. Lightly oil a 9-in. pie plate or other baking dish. Combine the yogurt, horseradish and chives in a small bowl. Season with salt and pepper. Season the salmon lightly with salt and pepper. Place salmon in pan and pour sauce over it. Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives. Note1: The original calls for low-fat yogurt, but I don't like the additives, and always use whole milk natural yogurt. Note2: The original recipe suggests 1 tbl. of the yogurt mix spread on the fish, with the remainder passed as a sauce. I really prefer cooking all of the sauce and serving the pan sauces with the fish. Note3: A fillet works as well as a steak, just watch the thickness. Note4: Try fresh dill instead of chives - lovely. Also, really drain the horseradish well.