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.
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
Preheat oven to 400 degrees.
Mix all of the ingredients except for the salmon together.
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.
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/