At The Table: Horseradish Salmon
I came home last night after an extremely long day to find one darling husband busy in the kitchen and one deliciously healthy meal on the table! The mister knows my weakness for horseradish and waded through my recipes to find this scrumptious salmon fare he knows is one of my favs!
We try to eat fish at least a couple of times a week but occasionally I find that after awhile, it all starts to taste the same so when we want to kick things up a bit, this tasty dish with a tres flavorful topping does the trick! As always, what I love most about this recipe is that the prep can be done in a flash and then it is just a quick pop in the oven. Our evenings seem to go by in a flash what with homework, activities and the dreaded afterwork commute. The last thing anyone would want to do on those busy nights is sit in the kitchen for an eternity slicing and dicing while forsaking a little extra time at the table with loved ones.
‘Flavor with time to savor’ is a top priority in the Lemontree kitchen!
1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
2 tablespoons distilled white vinegar
2 tablespoons chopped fresh dill
2 tablespoons olive oil
1/2 cup coarse bread crumbs
2 tablespoons prepared horseradish, drained
4 (5 to 6 ounces each) skinless, boneless salmon fillets
6 ounces baby spinach
1.Preheat oven to 475°F. Line large cookie sheet with foil.
2.In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.
3.In small bowl, combine bread crumbs, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.
4.Toss spinach with cucumber mixture in bowl and serve with salmon.
via Good Housekeeping
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