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Horseradish Salmon

Melissa d'Arabian|

Horseradish Salmon
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A little prepared horseradish lends a bit of a pungent kick to this easy-to-make salmon dish. Served with a simple cucumber salad, it's a healthy, delicious, light meal that you'll come back to again and again.Restaurant Secrets Every Home Cook Should Know25 One-Pan Recipes You Can Freeze, Heat, and Eat
Servings
4
salmon
Ingredients
  • 1 english seedless cucumber, halved lengthwise then cut into 1/4-inch-thick half-moons
  • 2 tablespoon distilled white vinegar
  • 2 tablespoon dill, chopped
  • 2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 tablespoon ground black pepper
  • 1/2 cup panko or coarse breadcrumbs
  • 2 tablespoon prepared horseradish, drained
  • four 6-ounceboneless skinless salmon fillets
  • 6 ounce baby spinach
Directions
  1. Preheat the oven to 475 degrees. Line a large cookie sheet with foil.
  2. In a bowl, toss the cucumber with the vinegar, 1 tablespoon of the dill, 1 tablespoon of the oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper.
  3. In a small bowl, combine the panko, horseradish, and the remaining dill and oil. Season the salmon with remaining salt and pepper, and place on a cookie sheet, smooth side up. Press the panko mixture evenly on top of the fillets. Bake until golden brown on top and opaque throughout, about 8 minutes.
  4. Toss the spinach with the cucumber mixture in a bowl and serve with the salmon.
 
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