Baked Salmon With Horseradish Crust Recipes

HORSERADISH CRUSTED SALMON

Steps:

• Heat oven to 450 degrees; position rack 8 to 12 inches from heat. Place bread in the bowl of a food processor; pulse until coarsely chopped (1/4- to 1/8-inch pieces). Add 1 teaspoon salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and 2 tablespoons olive oil. Pulse just until combined; set aside.
• Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat mixture onto top of each fillet. Bake until just cooked through, 5 to 6 minutes. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes. Serve immediately.

BAKED HORSERADISH SALMON

Steps:

• Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

HORSERADISH BAKED SALMON

Steps:

• Heat oven to 400 degrees.
• Whiz the bread into crumbs in a food processor.
• Add the horseradish and thyme, then season and mix well.
• Put the salmon in one layer in a lightly oiled baking dish.
• Press the crumbs on to the flesh.
• Bake for 10-12 minutes.

SALMON WITH CRISPY HORSERADISH CRUST

Steps:

• Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

HORSERADISH CRUSTED SALMON

Steps:

• To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
• Preheat the oven to 450 degrees F.
• Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
• Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
• To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
• To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

HORSERADISH-CRUSTED SALMON WITH CRANBERRY KETCHUP

Steps:

• For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.
• For salmon: In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in yet another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish. Heat oil in a sauté pan and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.

HORSERADISH CRUSTED SALMON FILLET

Steps:

• Combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl.
• With a spoon, lightly coat the salmon fillets with the mixture.
• Dredge in the matzo meal.
• Bake in a preheated oven at 425degF for 12-14 minutes.
• Garnish:.
• Chopped teardrop or cherry tomatoes drizzled with extra virgin olive oil, OR.
• Micro greens, arugula, or mache, lightly dressed with a lemony vinaigrette.

HORSERADISH BAKED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
• Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
• Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

SEARED SALMON WITH HORSERADISH AND SCALLIONS

Steps:

• Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.
• Heat oil in a large ovenproof skillet over high heat untilhot but not smoking. Add salmon, horseradish side up,and sear on 1 side, about 2 minutes. Without flipping fish,transfer skillet to oven, and bake until salmon has cookedthrough, about 6 minutes. Transfer salmon to a platter, flippingfish, and sprinkle with scallions.

SALMON WITH HORSERADISH PISTACHIO CRUST

Steps:

• Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

SALMON UNDER HORSERADISH MERINGUE

Steps:

• Put the yogurt in a strainer lined with a double layer of paper towels. Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.
• Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in a single layer, with the butter. In a bowl, combine the drained yogurt, horseradish and teaspoon of salt.
• Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
• Lay the salmon in the baking dish and season with the remaining 1/4 teaspoon of salt and the pepper. Cover each fillet with i of the meringue. Bake until the fish is cooked through, about 15 minutes. Divide among 4 plates and sprinkle with dill. Serve immediately.

ROASTED SALMON WITH HORSERADISH CRèME FRAîCHE

Steps:

• In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
• In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
• Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.