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
- Preheat the oven to 400 degrees.
- 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.
- Place the fish on the baking sheet and cover with the wine. Spread the horseradish mixture over the fillets, about 1/4-inch thick.
- 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
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.
This Archived Page created between 1994 and 2001. Modified August 2007