Horseradish Encrusted Salmon
- 1 fresh horseradish root
- 2 cups Panko breadcrumbs
- 1 egg beaten
- ¾ cup milk
- 4 salmon fillets about ½ to ¾ inch thick, boneless, skinless
- canola oil
Place on 3 separate plates: grated horseradish, bread crumbs, and beaten egg and milk. Dredge salmon in milk and egg mixture. Then dip into bread crumbs and set aside coating all 4 fillets. Mix 1 cup horseradish with remaining egg mixture. Press horseradish onto the top of salmon fillets and sprinkle bread crumbs on top pressing into place. Cover and chill for a few hours.
Preheat oven to 450°. Heat large nonstick skillet on medium high. Heat about ¼ inch of canola oil. Add salmon when oil is hot. Tip: oil is ready when you just start to smell it. Cook salmon horseradish side down for 3 minutes. Turn once and cook for 2 minutes. Remove immediately onto a 10 x 13 imch Pyrex dish. Bake for 10 minutes in a 450 degree oven, horseradish side up. Leftover horseradish root may be frozen for later use. The Salmon may be prepared a few hours in advance. Serve immediately.