Ingredients You'll Need
- 4 Meridian Sockeye Salmon Fillets
- 2 tbsp. Brown Sugar
- 1/2 Cup Lowfat Sour Cream
- 2 Tbsp. Milk
- 2 Tbsp. Shallot, sliced thin
- 1 Tbsp. Dijon Mustard
- 4 Tbsp. Prepared Horseradish
- 1 Tbsp. Capers, drained
- 1 Tbsp. Parsley, chopped
- Salt & Pepper
Directions
- Preheat oven to 400F
- Line a baking sheet with parchment paper and lay salmon, skin side down
- Sprinkle with brown sugar and rub to coat
- Sprinkle with salt and pepper
- Bake for 10-15 minutes, until cooked through
- Mix sour cream, milk, shallot, mustard and horseradish
- Season horseradish mixture with salt and pepper, to taste
- Once salmon is cooked, allow to cool for 5 minutes
- Pour horseradish sauce on top of salmon and garnish with parsley and capers
