Horseradish Salmon

No Ratings

A little prepared horseradish lends a bit of a pungent kick to this easy-to-make salmon dish. Served with a simple cucumber salad, it's a healthy, delicious, light meal that you'll come back to again and again.Restaurant Secrets Every Home Cook Should Know25 One-Pan Recipes You Can Freeze, Heat, and Eat

Servings

servings

Ingredients

1 english seedless cucumber, halved lengthwise then cut into 1/4-inch-thick half-moons
2 tablespoon distilled white vinegar
2 tablespoon dill, chopped
2 cup olive oil
1/4 teaspoon salt
1/4 tablespoon ground black pepper
1/2 cup panko or coarse breadcrumbs
2 tablespoon prepared horseradish, drained
four 6-ounceboneless skinless salmon fillets
6 ounce baby spinach

Directions

Preheat the oven to 475 degrees. Line a large cookie sheet with foil.
In a bowl, toss the cucumber with the vinegar, 1 tablespoon of the dill, 1 tablespoon of the oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper.
In a small bowl, combine the panko, horseradish, and the remaining dill and oil. Season the salmon with remaining salt and pepper, and place on a cookie sheet, smooth side up. Press the panko mixture evenly on top of the fillets. Bake until golden brown on top and opaque throughout, about 8 minutes.
Toss the spinach with the cucumber mixture in a bowl and serve with the salmon.