Roasted Salmon In Horseradish Crust

 

The magical ingredients that heighten the taste of fresh salmon are white horseradish, mustard, and lemon. Combining all three in a crust for the salmon has the added value of keeping the salmon moist.

Kitchenware: food processor, 14 x 16-inch baking sheet, chef's knife, grater, spatula

Preparation Time: 15 minutes

Cooking Time: 10 minutes to the inch (15 minutes)

Do-Ahead: Make the horseradish crust in the morning and refrigerate, covered. Bring to room temperature before spreading over the salmon.

• 6 tablespoons sweet butter, at room temperature
• 1/2 cup grated white horseradish, squeezed dry
• 2 whole scallions, finely diced
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon wasabi powder
       (can be purchased in gourmet markets or Asian food stores)
• 1/4 teaspoon ground ginger
• 1/2 cup dry unseasoned bread crumbs
• 1 teaspoon finely chopped shallots
• 1/4 cup fresh lemon juice
• 1/4 teaspoon grated lemon zest
• Pinch of cayenne
• Four 6-ounce center-cut salmon fillets, 1-1/2 inches thick
• 1/2 cup white wine or vermouth

Garnish:

• 4 lime wedges

Preparation

1. Preheat the oven to 400 degrees.
2. Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of the food processor. Pulse until the ingredients form a ball. This is the horseradish crust.
3. Place the fish on the baking sheet and cover with the wine. Spread the horseradish mixture over the fillets, about 1/4-inch thick.
4. Roast the salmon for about 15 minutes or when the top of the fish flakes when pierced with the tines of a fork. We enjoy our salmon served a little pink.

4 Servings

Service: Garnish the salmon with lime wedges and serve hot.

Cook's Tip: The salmon is magnificent served on a bed of Garlicky Mashed Potatoes or sautéed Spinach and Leeks.

 

The Bride & Groom's First Cookbook

• About the Book

Recipes from The Bride & Groom's First Cookbook:

• Black Bean Soup with Kielbasa
• Roasted Salmon
• Brown Sugar-Glazed Carrots and Brussels Sprouts
• Tappan Hill Brownies

The Bride & Groom's First Cookbook
Recipes and menus for cooking together in the '90s
by Abigail Kirsch
with Susan M. Greenberg
Illustrations by Stephanie Langley
Doubleday, 1996
$27.50 (hardcover)
ISBN: 0-385-47635-3
Reprinted with permission.

 

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This Archived Page created between 1994 and 2001. Modified August 2007

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