Salmon with Horseradish, Dill, and Capers

I made this for dinner last night, serving the fish with braised leeks, roasted carrots, and sautéed Swiss Chard.  The mixture of horseradish and caper roasted on top of the fish was excellent.  And, the punch of dill made a very nice compliment.  These are classic flavors for the salmon to drink up.  Enjoy!

makes 4 servings

Sauce-

4 Tbsp. Japanese Mayo (can substitute regular)

2 Tbsp. Fresh Dill, chopped

1 Tsp. sugar

1 Tbsp. fresh Lemon juice

1 Tbsp. Dijon mustard

Kosher salt and fresh cracked black pepper, to taste

Fish-
2# Salmon fillet, skin on
2 Tbsp. prepared Horseradish
3 Tbsp. Capers, drained and chopped
2 Tbsp. chopped fresh Parsley
3 Tbsp. Olive oil, plus extra for fish
1 Tbsp. chopped Shallots

1 tsp. finely chopped garlic

Kosher salt and fresh cracked black pepper

Parchment paper

Preheat oven to 400°F

First make the sauce by combining all sauce ingredients in a small bowl and hold in refrigerator. (this can be done the night before if you wish)

Line a baking sheet with parchment paper, drizzle a little oil on paper.  Set fish, skin side down on oiled baking sheet, season with salt and pepper and set aside.  In a mixing bowl combine the rest of  the ingredients, mix and top the fish with mixture.  Place fish in hot oven and cook for 10 minutes.  

Now, turn broiler on and carefully move fish to top oven shelf under broiler.  Cook for another 3-4 minutes so top gets a lovely golden brown.  Remove fish, let rest for 5 minutes.

Serve with Dill sauce and Enjoy!