Grilled Salmon with Creamy Horseradish Sauce

This is a fast, easy dinner to prepare. The horseradish adds great zing to the salmon without overwhelming it. Many salmon recipes can tolerate the slight overcooking of the salmon - and this is one of those recipes - but it works exceptionally well when the salmon is cooked through but still moist throughout. It’s one of my favorite dishes to prepare when guests come over.

Sauce

• 3/4 C sour cream
• 1/4 C mayonnaise
• 2 T prepared white horseradish
• 2 T chopped fresh basil
• 1 T fresh lemon juice
• 1 t soy sauce

Salmon

• Salmon Fillets - skinned and ribs removed [note]
• Non-stick vegetable spray
• 2 T vegetable oil
• 1 T prepared white horseradish
• 1 T soy sauce
• 1 small garlic clove, minced
• 1/2 t salt
• 1/4 t coarsely ground black pepper

For Sauce:

• Mix all ingredients in small bowl.
• Season with salt and pepper.
• Cover and chill.
• Make it a day ahead if you like.

For Salmon:

• Spray grill rack with nonstick spray. Prepare barbecue with medium high heat.
• Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
• Brush oil mixture over both sides of salmon.
• Grill salmon just until opaque in center, about 4 minutes per side.
• Transfer salmon to plates.
• Serve with sauce on the side like tartar sauce.

Note: instead of skinning and removing ribs ahead of time, both will become loose as the salmon is grilled and can be removed. I start grilling with the salmon skin side down on the heat with the flesh side brushed with the mixture. Flip at 4 minutes, peel off the loosened skin, brush with the mixture. Flip again, pull off the ribs, brush with the mixture, cook another 15-30 seconds and serve.