LOCATION: Recipes >> Fish >> Salmon 16
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Salmon 16
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Horseradish Encrusted Salmon
4 salmon fillets (approx. 6 oz. each), skin removed
2 Tbsp. flour
1 egg, lightly beaten
3 Tbsp. prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs
1/4 cup olive oil
1/3 cup lite sour cream
1 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley
Lightly coat the salmon fillets in the flour. Place the egg, 1
tbsp. of the horseradish and about a tbsp. of water in a shallow
bowl and beat together. Dip the salmon into the mixture and then
evenly coat in the bread crumbs.
Heat the oil in a large frying pan. Cook the fillets for 3 minutes
on each side, or until just tender and golden brown (the time will
depend on the thickness of the fillets.)
To make horseradish sauce: Mix together the remaining horse- radish,
sour cream and herbs in a bowl. Serve the salmon with a dollop of
the sauce on top.
If desired, serve with baby potatoes sprinkled with fresh parsley
and a crispy mixed leaf salad.
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