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Saturday, March 13, 2010

Horseradish Crusted Salmon

I was browsing a copy of Good Housekeeping magazine while waiting (and waiting) at a doctor's office last week and one recipe caught my eye: Horseradish Salmon. I knew right away that this would be popular at home as my kids enjoy Salmon and my son loves a Boar's head Horseradish Sauce.

I bought the sauce a few months back figuring my hubby would love it on sandwiches, steaks etc. and since kids love trying what we like (especially daddy), I know must keep it in stock for the youngest as well.

2 (5 to 6 ounces each) boneless wild caught salmon fillets
1 tablespoon fresh thyme and parsley
1 tablespoon(s) olive oil 1/2 cup(s) panko (coarse bread crumbs)
2 tablespoon(s) Boar's Head horseradish sauce
A few dashes of salt and pepper

1. Preheat oven to 450°F. Line a pan with parchment paper.
2. In small bowl, combine panko crumbs, horseradish sauce, thyme, parsley and oil. Place the salmon on the pan and sprinkle with salt and pepper. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.


the wicked noodle said...

Oh my, this looks absolutely delicious. Another one for my must-try list!

SashaInTheKitchen said...

this looks great. I love using horseradish in my cooking (with spare ribs, for example and veal). This sounds like a fabulous food combination.

Michelle said...

That looks so good. Will have to try it out as I make salmon at least once a week.

Tangled Noodle said...

I love horseradish and it sounds great in this recipe. That nice piquant flavor goes so well with a 'sweet' fish like salmon. Don't think I'll wait for Fish Friday to try this . . .

Cucinista said...

Love the look of this. Horseradish and panko crumbs -- inspired combo!

Danielle said...

Quick, easy, healthy and with a kick, what more could you want in a simple dinner? Nice recipe, jennifer!

Mother Rimmy said...

Everyone is using panko these days, and for good reason. Don't you think it keeps its crunch? We eat salmon every week. Thanks for the recipe. Sounds easy and delicious!

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