KID NOTE: Leave a portion of the salmon plain (without horseradish-caper mixture).
VEGETARIAN TIP: Replace the salmon with sliced eggplant. Increase heat to 425 and roast for 25-30 minutes.
GLUTEN MODIFICATIONS: Gluten free as written.
I really liked the flavors in this recipe. There are only a couple things that I would change. I would not pre-season the salmon with salt. The capers in the horseradish sauce are salty enough to season the fish. Also, I felt that I could have gone without the sour cream sauce. I felt using two sauces on the fish was too much. The sauce in and of itself was good and I did use the sour cream on my hash. Otherwise, this was a great recipe.
I didn’t have horseradish or capers, but substituted artichokes and halved grape tomatoes to bake with the salmon. Overall, a great dish!
I made the salmon without the herbed sauce. It was very good and had plenty of flavor.