The headline on the latest Food and Wine magazine reads Eat Smarter, Live Longer, only I made a typo at first and wrote, Eat Smarter, Love Longer. That works too! In that vein, I invite you to try this latest recipe of mine, Roasted Salmon with Dijon Mustard and Beet Horseradish, that uses the superfood, Holy Schmitt’s Beet Horseradish, from our friends at the Schmitt’s family farm on Long Island.
Pairing their beet horseradish with salmon was an unlikely combination but I thought the colors would be spectacular and I was not wrong! This would be a perfect, easy and tasty dish to serve on Valentine’s Day!
My family has a beloved recipe of beets with horseradish. We call it Chrzan which I’ve since learned from my smart-alecky son who now speaks fluent Polish, chrzan is really only the horseradish. If you want to mention the beets, you say Ćwikła z Chrzanem. (And the phonetic spelling for chrzan is [h-shan] and Ćwikła z Chrzanem is [ch-vee-qua -z- [h-shan]-em.)
I know! Polish is hard and there is no V in the alphabet!
So horseradish is a true ancient superfood plus a super easy way to add huge flavor. The word horseradish goes back to the 1590’s in English. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish. Horseradish contains significant amounts of cancer-fighting compounds called glucosinolates which boost the liver function and suppress the growth of tumors. It’s a phenomenal source of iron and magnesium for energy production, calcium for healthy teeth and bones, and has a whole bunch of anti-stress B vitamins.
When you roast with horseradish, it almost becomes sweet. It definitely does not stay super hot. It’s a super easy way to add some deliciousness to your fish!
Matt Schmitt is the 4th generation farmer in Riverhead, Long Island. He converted one-half of a garage to be a commercial kitchen, grows 15 acres of the horseradish root and uses his German grandfather’s recipe to make the jarred variety. And right out of the jar, it is Holy Schmitt’s HOT!!
But I’m really delighted with this recipe. Super simple, nourishing, healthy and so tasty and different!
ROASTED SALMON WITH DIJON MUSTARD AND BEET HORSERADISH – serves 3 – 4
1.5 lbs. center cut salmon fillet
Salt – preferably French Grey
Pepper, fresh ground
1 Tbs. Dijon mustard
2 Tbs. Holy Schmitt’s beet horseradish, drained
Preheat oven to 425 degrees and place a rack in the top position.
Wash and pat dry fish with paper toweling. Cover a rimmed baking sheet with parchment paper and put a thin film of oil down the size of your fish. Season the top side of the salmon with salt and pepper. Spread the Dijon mustard evenly on top. Then distribute the beet horseradish over the mustard coated fish.
Roast for 13 – 15 minutes for medium – medium rare cooked fish. Remove to a platter and cut into 3 – 4 serving pieces. Serve with LOVE and enjoy!!