Olive Oil-Poached Salmon with Fresh Horseradish
Chef Gabriel Kreuther of The Modern serves this silky olive oil-poached salmon with a hot, fragrant horseradish broth. More Salmon Recipes
The horseradish broth can be covered and kept at room temperature for up to 4 hours. The blanched vegetables can be refrigerated overnight.
To balance the lush and earthy flavors, wine director Stephane Colling likes to pour a classic Alsace Riesling—a dry but intensely flavored, medium-bodied white.