Horseradish Salmon
Jump to recipe
Yields:
4
Cal/Serv:
345
Advertisement - Continue Reading Below
Ingredients
- 1 English (seedless) cucumber
- 2 Tbsp. distilled white vinegar
- 2 Tbsp. Chopped fresh dill
- 2 Tbsp. olive oil
- 1/2 cup panko (coarse bread crumbs)
- 2 Tbsp. prepared horseradish
- 4 skinless, boneless salmon fillets
- 6 oz. baby spinach
Directions
- Step 1Preheat oven to 475°F. Line large cookie sheet with foil.
- Step 2In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.
- Step 3In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.
- Step 4Toss spinach with cucumber mixture in bowl; serve with salmon.
Advertisement - Continue Reading Below
No-Knead Sourdough Bread
Dirt Pudding Terrarium Recipe
Wet Brining vs. Dry Brining Turkey
Black Bean Dip with Grissini
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below