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Salmon, Horseradish Crusted I (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 8 to 10

2-1/2 to 3 pound salmon fillet
3/4 cup fresh white bread crumbs
3 shallots, chopped
1/2 teaspoon freshly grated lemon zest
3/4 cup coarsely chopped pistachios (or walnuts)
6 oz. bottle horseradish, drained and squeezed dry (not creamed)
1/4 cup chopped fresh dill (or mint)
1/4 teaspoon fennel seeds, crushed lightly
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon minced garlic
1 tablespoon olive oil

Arrange salmon (if with skin, skin side down) on greased pan. Combine all other ingredients and press mixture on top of salmon, covering completely to adhere. Bake uncovered for 25 to 30 minutes at 350°F.

Poster's Notes:
My favorite salmon has a horseradish crust. It is festive enough for company and easy enough for family dinner. If your salmon is small, cut the topping ingredients in half.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A