Monday, May 30, 2011

Horseradish Encrusted Salmon

If you are in the mood to make a special dinner then this recipe is perfect for that. Sometimes fresh horseradish root can be hard to find, so check around. You may also grow your own, if you would like to. Be wary when preparing the horseradish, you do not want to breathe in the aroma, it will bring tears to your eyes. Every time I make this salmon recipe my friends love it. The horseradish does not overpower and the panko breadcrumbs give it a nice, delicious crunch. I also like that I can prep this in advance to enjoy later with company.

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
Remove skin from horseradish root and discard. Grate in a food processor and set aside in a covered bowl.

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.

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