Easter Fish!

While I was flipping through one of my magazines, I noticed an Easter dinner that featured a glazed ham with horseradish cream as well as a roasted salmon with mint caper pesto. When I was reading the directions, it was mentioned that the horseradish cream also went well with the fish so I  thought maybe our Easter dinner would be: Fish with Two Sauces?  As always I usually change recipes a bit from how they're written. Not because I think I'm such a hot shot but usually because I don't have all the right ingredients. Then, it's a challenge to still make the dish with what I have on hand. Hey, we all get our kicks different ways, right? I have to say that today's effort was a success--this dish really tasted like spring! We here in Michigan can always hope that spring really will arrive sooner or later.

Roasted Salmon with Spring Onions

1 lb salmon
olive oil
bunch of green onions, keep whole but slice long ways
salt and pepper
2 lemon wedges

Horseradish Cream

make early in day to let flavors meld

1 cup non-fat greek yogurt
1 T dijon mustard
1 T prepared horseradish
salt and pepper
1 T cider vinegar

Mix all together and refrigerate

Mint Caper Pesto

Can get this all prepared but don't process until time to serve.

2 cups fresh mint leaves
1/2 cup olive oil
1/4 cup drained capers
pepper
2 T chopped almonds

Put all ingredients in food processor and purée before ready to serve.

Preheat over to 400

Toss green onions with some olive oil, salt and pepper and spread on baking sheet. Put into oven for about 15 minutes.

In the meantime, rub salmon with some olive oil, salt and pepper--heat a heavy oven proof skillet and when good and hot sear/brown the salmon for a few minutes to give it some color. You can remove the green onions and let them sit and put the fish skillet into the the oven and finish roasting for about 20 minutes (depending on thickness of your fish). While fish is cooking, whirl up the pesto.

Serve fish garnished with onions, lemon wedge, and the two sauces. I also roasted some asparagus while the fish cooked. Nice with a sliced baguette and a dry white wine.

This was delicious!