Grilled Salmon Steaks with Horseradish Sauce and Summer Potato Salad

AUTHOR MARY WOOD, RHN
RECIPE CHEF STEVE BOOMHOUR

This is a great recipe and I love how versatile all of the ingredients are. Prepare extra and you have a great lunch for the next day. One serving of the salmon and potato salad provides 566 calories; 301% of your daily requirement of vitamin C, 71% potassium, 27% calcium, 94% B12. One interesting ingredient used in this recipe is horseradish–which is normally associated with roast beef and steak dinners–not salmon steaks. Horseradish contains potassium, calcium, magnesium, vitamin C, phosphorus, and mustard oil which gives it its distinct aromatic properties, and that wonderful heat that horseradish fans love so much. Like onions and garlic, horseradish has antibacterial properties.

Agricultural Research Service food technologist Henry Fleming and Oklahoma State University food chemist Brian Shofran proved both horseradish and mustard oil pack a punch against Listeria, E. coli, Staphylococcus aureus and other food pathogens you definitely don’t want in your body. That’s because these condiments contain a pungent chemical called allyl isothiocyanate (AITC). Mustard oil has 93% AITC, while horseradish has 60 percent AITC.

When preparing and serving salads (actually any foods) in the summer keep food safety top of mind. Bacteria, such as Listeria and E. coli. mentioned above, flourish in many of your favourite foods when left outside in the heat on the patio or picnic table. One tip for keeping salads cold is to sit them inside a slightly larger bowl that is lined with ice cubes, or use cold packs as mats to set them on and replace them frequently. Bacteria require heat, air and time to multiply. In ideal conditions they can double in numbers every 20 minutes. Food poisonings are preventable, so wash you hands often when preparing and handling food, and don’t leave any at-risk foods outside in the heat or at room temperature for any more than two hours.

May your summer be filled with wonderful foods and great flavours!

Mary Wood

SALMON GLAZE
Ingredients

24 oz. salmon fillets (6 ounces each)
1 tbsp horseradish, prepared
2 tbsp soy sauce, low-sodium
1 clove garlic, minced
2 tbsp vegetable oil
¼ tsp black peppercorns, coarsely-ground

Directions

1. While potatoes are cooking, whisk horseradish, soy sauce, garlic, oil, and pepper in a small bowl.
2. Brush oil on your hot grill to keep fillets from sticking. Brush glaze on fillets (both sides) and grill for approx. 4 to 5 minutes per side until just able to come apart in the middle with a fork.
3. Cover with foil and let stand for 5 minutes. Serve with horseradish sauce. Serve fillets warm.

HORSERADISH SAUCE
Ingredients

1 cup yogurt or skim-milk
2 tbsp horseradish, prepared
5 whole basil leaves, chopped finely
¼ cup lemon juice
1 pinch salt and pepper, to taste

Directions

1. Mix all ingredients in small bowl. Sauce should be made a day ahead so the flavours can develop. Cover and chill.

GRILLED POTATO SALAD
Ingredients

8 small potatoes, washed and quartered
1 whole red pepper, halved and seeded
1 whole yellow pepper, halved and seeded
1 whole cucumber, seeded and diced
1 small red onion, thinly sliced
5 tbsp yogurt, low fat
2 tbsp Parmesan cheese
2 tbsp lemon juice
3 tbsp capers, drained
3 tbsp fresh dill, chopped
1 pinch salt and pepper, to taste

Directions

1. Preheat barbeque to medium heat. Grill potatoes in a basket until forktender then add the peppers to the grill. When peppers are soft and have grill marks, remove potatoes and peppers and let cool slightly.
2. Place potatoes in a large bowl. Cut peppers into bite size pieces and add to the potatoes. Add red onion and cucumber to potatoes and peppers. Stir lightly.
3. In a small bowl mix yogurt, Parmesan cheese, lemon juice, capers and fresh dill. Season with salt and pepper. Add yogurt sauce to the potato salad to coat everything. Serve warm or at room temperature.

The horseradish sauce, salmon glaze and prep for potato salad can all be done the night before, or days in advance and refrigerated. The portion sizes and all the ingredients can be altered to the cook’s specific tastes! The potato salad and salmon steaks are a great dish to serve on hot days, with no worry of spoiling in the heat.

Mary Wood is a Registered Holistic Nutritionist in Kingston, Ont. Recipe analysis, menu analysis, and per cent daily values derived using Master Cook Deluxe software. Email mary@nutritionbasics.ca or visit www.nutritionbasics.ca.
Chef Steve Boomhour is the owner of The Silver Spoon, Personal Chef service and can be reached at (613) 483-5305.

This article was originally published in Your Workplace magazine issue 11-4.