Horseradish Crusted Salmon Recipes

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HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

5 slices white bread, crusts removed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 small shallot, minced
2 tablespoons chopped fresh dill
1/2 cup freshly grated horseradish, grated on small holes of box grater
2 tablespoons olive oil, plus more for pan
6 six-ounce salmon fillets, skin removed

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.

HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

A lovely way to cook salmon. Simple, easy and quick. Garnish with fresh chopped dill for an elegant presentation. Recipe may be doubled.

Provided by Lorac

Categories     Kid Friendly

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons honey dijon mustard
1 tablespoon prepared horseradish
1 tablespoon olive oil
2 (6 ounce) skinless salmon fillet, about 1 inch thick
1/4 cup fresh lemon juice
2 tablespoons butter
salt & fresh ground pepper

Steps:

  • Preheat broiler.
  • Whisk mustard and horseradish to gether.
  • Heat oil in a medium oven proof skillet over medium high heat.
  • Add salmon and cook until begining to brown, about 2 minutes per side.
  • Spread mustard mixture over salmon and broil until mustard mixture begins to brown and salmon is cooked through, about 4 minutes.
  • Transfer to serving plate.
  • Add lemon juice and butter to skillet and whisk until butter is melted, season and spoon over salmon.

HORSERADISH-CRUSTED SALMON



Horseradish-Crusted Salmon image

Horseradish-Crusted Salmon recipe

Provided by Sara Quessenberry

Time 20m

Number Of Ingredients 8

4 6-ounce pieces skinless salmon fillet
kosher salt and black pepper
0.25 cup fresh bread crumbs
1 tablespoon prepared horseradish
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons olive oil
4 cups mixed greens
2 teaspoons white wine vinegar

Steps:

  • Heat oven to 400º F. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and place on a rimmed baking sheet.
  • In a small bowl, combine the bread crumbs, horseradish, parsley, and 1 tablespoon of the oil. Top the salmon with the mixture, pressing gently to help it adhere.
  • Roast until opaque throughout, 12 to 15 minutes.
  • In a medium bowl, toss the greens, vinegar, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve with the salmon.

Nutrition Facts : Calories 356 kcal, Carbohydrate 5 g, Cholesterol 107 mg, Protein 40 g, SaturatedFat 3 g, Sodium 496 mg, Sugar 2 g, Fat 19 g, UnsaturatedFat 0 g

SALMON WITH CRISPY HORSERADISH CRUST



Salmon with Crispy Horseradish Crust image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 6 oz. salmon filet
3 tablespoon butter, softened
2 tablespoon horseradish
1 cup fresh bread crumbs
Salt
Pepper
1 tablespoon olive oil

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



Horseradish Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

1 pound unsalted butter
1 fresh horseradish, peeled and grated
2 cups dried plain bread crumbs
1 (3 pound) salmon fillet
Salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons unsalted butter
4 shallots, minced
4 cucumbers, peeled, seeded and sliced
2 small bunches fresh dill, trimmed and snipped
1 bunch fresh chives, snipped
3 tablespoons unsalted butter
2 shallots, minced
1 cup dry white vermouth
1 cup chicken stock
Snipped fresh dill
Snipped fresh chives

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 BEETS



Horseradish-Crusted Salmon with Beets image

Categories     Fish     Vegetable     Bake     Dinner     Horseradish     Salmon     Beet     Carrot     Fall     Brussels Sprout     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 13

7 tablespoons butter
1/2 cup thinly sliced shallots
1/2 cup dry white wine
1 bay leaf
2 tablespoons minced fresh thyme
3 medium beets, peeled, halved crosswise, cut into 1/4-inch-thick slices
4 1/4 cups chicken stock or canned low-salt chicken broth
4 6-ounce salmon fillets
2/3 cup (Japanese breadcrumbs)*
1 1/2 tablespoons prepared horseradish, drained
12 baby carrots, peeled
12 brussels sprouts, all leaves separated
*Available in Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
  • Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.)
  • Preheat oven to 475°F. Bake salmon just until cooked through and top is golden brown, about 8 minutes.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat.
  • Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts.

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