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:
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
  1. Preheat oven to 400 degrees.
  2. Mix all of the ingredients except for the salmon together.
  3. 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.
  4. 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.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/horseradish-and-parsley-encrusted-salmon/