Thursday, March 19, 2009
Bailout Horseradish Encrusted Salmon
I've been wanting to make this salmon for a long time, but my government bailout didn't quite go through. Even when it's on sale, it is hard for me to choke up the money for salmon. But it was our 9th wedding anniversary on Tuesday and this recipe was calling my name. Yes, zesty horseradish, I heard you. And I am glad that I answered the call.
I first tried this type of salmon at Niko's, which is where all the cool kids hang out here in my neighborhood. I was there because I had a gift card to use. I'm really not that cool. But I have been dreaming about this salmon ever since! It is a must try!
I have to thank Carol, the receptionist at work, for the awesome recipe. Bob thanks you too. He found yet another reason to love me on our anniversary.
Horseradish Encrusted Salmon
5 Slices of white bread, crusts removed
1 1/2 tsp salt
1/2 tsp pepper
1 small shallot or onion, minced
2 T chopped, fresh dill
1/2 cup horseradish
2 T olive oil, plus more for pan
6 - 6 oz. salmon fillets
1. Heat oven to 450, and place rack 8-12 inches away from heat. Place bread in the bowl of a food processor and pulse until coarsely chopped. Add 1 tsp salt, 1/4 tsp pepper and next 3 ingredients to the bread crumbs and pulse until just combined. Set aside.
2. Rub olive oil on bottom of a 12x17 inch pan. Place salmon on pan, spacing fillets at least 2 inches apart. Sprinkle salmon with remaining 1/2 tsp salt and 1/4 tsp pepper.
3. Pat mixture on top of each fillet. Cook until just baked through, about 20-30 minutes, or until fish flakes easily with a fork. Turn heat to broil and cook until tops are a rich golden brown, about 1-2 minutes. Serve immediately.
Stay tuned for the very affordable, recession friendly, "Crash" potatoes.