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Horseradish Salmon

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A little prepared horseradish lends a bit of a pungent kick to this easy-to-make salmon dish
salmon

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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.

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Ingredients

  • 1 English seedless cucumber, halved lengthwise then cut into 1/4-inch-thick half-moons
  • 2 Tablespoons distilled white vinegar
  • 2 Tablespoons dill, chopped
  • 2 Cups olive oil
  • 1/4 Teaspoon salt
  • 1/4 Tablespoon ground black pepper
  • 1/2 Cup panko or coarse breadcrumbs
  • 2 Tablespoons prepared horseradish, drained
  • Four 6-ounceboneless skinless salmon fillets
  • 6 Ounces 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.