Salmon is one of those great fish that can be cooked half a dozen ways from seared, to grilled to smoked. But what if you cover it in a horseradish crust? You get a wonderful dinner that tickles the taste buds.
Every so often when I go to a restaurant, I’ll find an item on the menu that sparks my interest. It’s not usually what I order because there’s something else that looks even better, but the item has intrigued me so much, I need to try and recreate it at home. That happened recently when I went to a little diner for breakfast. They hadn’t taken down the dinner specials yet from the night before and listed near the top was a horseradish crusted salmon.
My family and I adore salmon. We often grill or sear it for dinner, and while I’ve seen more than one nut crusted version, I’ve never made any because my husband is allergic to nuts. So when I saw the restaurant’s horseradish crusted version, I knew I had to try it. The crust had a wonderful spicy crunch, the salmon was a nice, light complement to the spicy root, and best of all, there wasn’t a nut to be found, which means my husband could also delight in the dish. If you’re looking to crust your fish, but are either allergic to or just don’t like nuts, try some horseradish. You’ll be surprised at how good it is.
Horseradish crusted Salmon
- 1 cup white wine
- 1 pound salmon filet, cut in two
- 1/2 cup mayonnaise
- 1/3 cup bread crumbs
- 3 tablespoons horseradish
- Preheat oven to 375 degrees F.
- Place salmon filets in a 2-quart baking dish, skin side down. Pour wine over salmon.
- In a medium bowl, mix together the mayonnaise, bread crumbs and horseradish until well combined.
- Spread mayonnaise mixture over the tops of the filets. Bake for ten minutes or until salmon is light pink and flakes easily. Transfer salmon to broiler and cook for 3-6 minutes until crust browns. Serve immediately.