Roasted Salmon with Dill, Capers, and Horseradish

Yield: Serves 8 (serving size: about 4 ounces salmon and about 2 teaspoons sauce)

Ingredients
1/4 cup heavy whipping cream
1 1/2 teaspoons buttermilk
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill
1 1/8 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
1/4 cup finely grated fresh horseradish
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
3 tablespoons capers, drained and chopped
3 tablespoons olive oil
1 (3-pound) salmon fillet

Preparation
1. Combine cream, buttermilk, and vinegar in a small bowl. 
Cover with plastic wrap, and let stand at room temperature for 8 hours. 
Stir in dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
2. Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, 
horseradish, and next 4 ingredients (through oil) in a small bowl. 
Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.
3. Preheat oven to 450°.
4. Place fish, skin side down, on a parchment paper-lined baking sheet. 
Bake at 450° for 13 minutes. Remove from oven.
5. Preheat broiler to high.
6. Broil fish 5 minutes or until desired degree of doneness. 
Cut fish into 8 equal portions; top fish with dill sauce.


Nutritional Information
Amount per serving
Calories 357 Fat 20.5 g Satfat 4.4 g Monofat 8.9 g Polyfat 5.5 g Protein 39 g 
Carbohydrate 2 g Fiber 1 g Cholesterol 118 mg Iron 2 mg Sodium 456 mg Calcium 37 mg 

http://www.myrecipes.com/recipe/roasted-salmon-dill-capers-horseradish