This used to be one of my favorite dinner entrees at a restaurant that I frequented. I am a big fan of horseradish, and salmon is my favorite fish. I recreated this dish by adding some of my favorite flavors and textures. This is simple to make and relatively quick to prepare, yet has a gourmet and elegant flair.
Preheat oven to 400 degrees.
- 2 cloves garlic, peeled and crushed
- ½ cup extra virgin olive oil
- 2 tablespoons white prepared horseradish, wrung out and drained of excess liquid
- 2 tablespoons fresh lemon juice
- zest of 1 lemon, grated
- 1 teaspoon whole grain Dijon mustard
- 7-8 shakes of Cholula brand hot sauce
- ½ cup tightly packed fresh parsley, roughly chopped
- 1/3 cup fresh chives, minced
- 2 teaspoons sea salt
- freshly ground pepper to taste
- 2 cups Panko (Japanese style) breadcrumbs (use gluten-free panko breadcrumbs for gluten-free variation)
- 2 pounds, fresh salmon fillets, cut into 6 ounce pieces without skin
- Mix all of the ingredients except for the salmon together.
Line a jelly roll pan with parchment paper. Place salmon fillets that have been rinsed and patted dry on the lined pan. Season with salt and pepper.
Place a good-sized mound of the bread crumb mixture on top of each salmon fillet, pressing to adhere the topping to the top of the salmon. Drizzle with a bit of olive oil and bake for about 15-20 minutes until desired doneness.
Serves: 6
* Parve (non-dairy)
Horseradish and Parsley Encrusted Salmon*
Cook time
Total time
This used to be one of my favorite dinner entrees at a restaurant that I frequented. I am a big fan of horseradish, and salmon is my favorite fish. I recreated this dish by adding some of my favorite flavors and textures. This is simple to make and relatively quick to prepare, yet has a gourmet and elegant flair.
Author: Karen Abir
Recipe type: Eating Clean, Poultry, Fish & Beef, Quick & Easy, Shabbat & Holiday
Cuisine: Eating Clean, Parve (non-dairy)
Serves: Serves: 6
Ingredients
- 2 cloves garlic, peeled and crushed
- ½ cup extra virgin olive oil
- 2 tablespoons white prepared horseradish, wrung out and drained of excess liquid
- 2 tablespoons fresh lemon juice
- zest of 1 lemon, grated
- 1 teaspoon whole grain Dijon mustard
- 7-8 shakes of Cholula brand hot sauce
- ¼ cup tightly packed fresh parsley, roughly chopped
- ⅓ cup fresh chives, minced
- 2 teaspoons sea salt
- freshly ground pepper to taste
- 2 cups Panko (Japanese style) breadcrumbs
- 2 pounds, fresh salmon fillets, cut into 6 ounce pieces without skin
Instructions
- Preheat oven to 400 degrees.
- Mix all of the ingredients except for the salmon together.
- Line a jelly roll pan with parchment paper. Place salmon fillets that have been rinsed and patted dry on the lined pan. Season with salt and pepper.
- Place a good-sized mound of the bread crumb mixture on top of each salmon fillet, pressing to adhere the topping to the top of the salmon. Drizzle with a bit of olive oil and bake for about 15-20 minutes until desired doneness.
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