The recipe was so simple, I'm not sure I'd even call it a recipe. I bought a half-pound(ish) fillet of salmon from Kathy's Seafood. Then I purchased a jar of Long's Cranberry Citrus Horseradish Relish (say THAT five times fast!) I preheated my oven to 450 degrees, then slathered half the contents of the jar of relish onto the salmon. I roasted the meat for 9 minutes, then turned the oven off and let it continue cooking for another 2 minutes. I pulled it out of the oven, portioned off enough for my dinner, packaged the rest in tupperware and then sat down to the feast pictured above. The rice is the Uncle Ben's boil-in-a-bag and the veggies were from one of those frozen steamer bags (both of these sides were given to me by friends who were moving and didn't want it to go to waste- yay for free food!) The thing about horseradish is that when you cook it, the stingy harshness goes away completely, but the tangy flavor remains. I have one word to describe this dish: YUM!
The following day I made a delicious lunch for myself that was a feast of flavor, in my opinion. I bought a fresh kaiser roll from Willow Valley, as well as smoked honey turkey ham and Canadian supersharp cheddar cheese (aged 4 years) from S. Clyde Weaver's, and finally horseradish mustard from Long's. It was a simple sandwich just bursting with amazing flavor. The ham was salty and sweet, the cheese was the sharpest I've had and the mustard added that extra kick that took the sandwich over the edge. A-MA-ZING.
I dipped some of the left-over cheese slices into the mustard. Delish!!! If you haven't tried Long's products, then get your booty over to the Central Market and do it. He grinds the horseradish on the premises at market. When you walk by his stand, the pungent aroma slaps you in the face and sometimes is even strong enough to make your eyes water just a bit.