Best 8 Salmon With Orecchiette Caramelized Onions And Horseradish Cream Recipes

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Offering a delightful symphony of flavors and textures, this enticing dish combines the richness of salmon with the delicate earthiness of orecchiette pasta, all complemented by the sweetness of caramelized onions and the tangy zest of horseradish cream. The salmon, perfectly cooked to retain its moist and flaky texture, rests atop a bed of tender orecchiette, each morsel soaking up the savory sauce. The caramelized onions, with their golden-brown hue and irresistible sweetness, add a layer of depth and complexity, while the horseradish cream, with its piquant kick, cuts through the richness of the dish, creating a harmonious balance of flavors. Embark on a culinary journey with this delectable salmon and orecchiette dish, where each ingredient plays a vital role in creating a truly memorable dining experience. In addition to the main recipe, you'll also find complementary recipes for caramelized onions and horseradish cream, ensuring that every element of this dish is crafted with care and precision.

Let's cook with our recipes!

SPICY SALMON WITH CARAMELIZED ONIONS



Spicy Salmon with Caramelized Onions image

I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.

Provided by Sabrina Romeo

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 2

Number Of Ingredients 12

1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 ½ tablespoons minced onion

Steps:

  • Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g

BAKED HORSERADISH SALMON



Baked Horseradish Salmon image

"I never liked salmon until my husband, Jim, created this healthy, delicious entrée," confesses Pat Ockerman. "Now, all we have to do is mention to friends we're having salmon for dinner and we have happy guests!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 salmon fillet (1 pound)
1 tablespoon butter, melted
1 tablespoon prepared horseradish, drained
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 236 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SALMON WITH CRISPY HORSERADISH CRUST



Salmon with Crispy Horseradish Crust image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 6 oz. salmon filet
3 tablespoon butter, softened
2 tablespoon horseradish
1 cup fresh bread crumbs
Salt
Pepper
1 tablespoon olive oil

Steps:

  • Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS



Smoked Salmon and Caramelized Onion Stuffed Celery Stalks image

These crunchy hors d'oeuvres will be the hit of any holiday party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 tablespoon olive oil
1 medium red onion, peeled, thinly sliced
2 teaspoons sugar
8 ounces whipped cream cheese
5 tablespoons white horseradish, squeezed of liquid
5 ounces smoked salmon
1 tablespoon finely snipped fresh dill, plus small tips for garnish
9 ribs celery, strings removed, cut into 2-inch lengths

Steps:

  • In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
  • In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE



Salmon Tartines with Horseradish-Whipped Cream Cheese image

For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 9

1/4 cup cream cheese (2 ounces), room temperature
1/4 cup cold heavy cream
1/2 teaspoon finely grated lemon zest, plus wedges for serving
2 teaspoons freshly grated horseradish (or 2 tablespoons prepared horseradish, drained and squeezed of excess moisture), plus more to taste
4 slices marble rye bread
4 ounces sliced gravlax or smoked salmon
Capers, drained (rinsed and drained, if salt-packed), for serving
Thinly sliced red-onion rounds, for serving
Trout roe, salmon roe, or caviar; and fresh dill, for serving (optional)

Steps:

  • In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.

HORSERADISH BAKED SALMON



Horseradish baked salmon image

A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 6

2 slices bread , crusts removed
2 tbsp horseradish sauce
2 tsp chopped thyme or 1 tsp dried
4 thin skinless salmon steaks, about 140g/5oz each
1 small Savoy cabbage , shredded
2 rounded tbsp 0% Greek yogurt

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
  • Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
  • Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

Nutrition Facts : Calories 347 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.57 milligram of sodium

FRESH SALMON OMELET



Fresh Salmon Omelet image

Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 salmon fillet (1 inch thick, about 10 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter, divided
6 eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 medium tomato, optional
1/4 medium green pepper, optional

Steps:

  • Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

Nutrition Facts :

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CRE



Salmon With Orecchiette, Caramelized Onions, and Horseradish Cre image

Make and share this Salmon With Orecchiette, Caramelized Onions, and Horseradish Cre recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons olive oil
1 1/4 lbs onions, thinly sliced
2 cups whipping cream
1 (8 ounce) bottle clam juice
3 tablespoons prepared white horseradish
12 ounces bunch broccoli rabe (also called rapini)
12 ounces orecchiette (little ear-shaped pasta)
1 cup grated parmesan cheese (about 3 ounces)
24 ounces salmon fillets, with skin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  • Add onions and saute until deep golden brown, about 28 minutes.
  • Set aside.
  • Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes.
  • Remove from heat.
  • Whisk in horseradish.
  • Season sauce to taste with salt and pepper.
  • (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes.
  • Using tongs, transfer to plate.
  • Reserve cooking water.
  • Cut broccoli rabe lengthwise in half, then chop coarsely crosswise.
  • Return water in pot to boil.
  • Add pasta and cook until tender but still firm to bite, stirring occasionally.
  • Drain, reserving 1 cup cooking liquid.
  • Return pasta to same pot.
  • Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid.
  • Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes.
  • Season pasta to taste with salt and pepper.
  • Meanwhile, sprinkle salmon with salt and pepper.
  • Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
  • Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes.
  • Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
  • Bring horseradish sauce to simmer.
  • Divide pasta mixture among 4 plates.
  • Top with salmon, skin side down.
  • Spoon horseradish sauce over salmon and serve.

Nutrition Facts : Calories 1336.3, Fat 80.9, SaturatedFat 36.2, Cholesterol 262.4, Sodium 833.6, Carbohydrate 91.3, Fiber 8, Sugar 11.8, Protein 62.4

Tips:

  • Choose the right salmon. Look for wild-caught, sustainable salmon that is fresh and has a bright pink color.
  • Cook the salmon gently. Overcooking will dry out the salmon and make it tough. Cook it until it is just opaque in the center, about 5-7 minutes per side.
  • Make the orecchiette ahead of time. This will save you time on the day you are serving the dish. You can also use store-bought orecchiette if you are short on time.
  • Caramelize the onions slowly. This will help them develop a deep, rich flavor. Be patient and don't rush the process.
  • Use a good quality horseradish cream. This will make a big difference in the flavor of the dish. You can find good horseradish cream at most grocery stores.

Conclusion:

This salmon with orecchiette, caramelized onions, and horseradish cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked gently and is moist and flavorful. The orecchiette is cooked al dente and is tossed with the caramelized onions and horseradish cream. The combination of flavors and textures is amazing. This dish is sure to be a hit with your family and friends.

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