Today I am making Horseradish Crusted Salmon. The horseradish gives it a spicy kick while the bread crumbs lend some crunchy texture. Salmon is a wonderful fish that can be made multiple ways. It can be grilled, baked, pan seared, or broiled.
Salmon is probably one of my favorite types of fish to eat because it holds up well to any way I choose to cook it. It is also incredibly good for you as it gives a healthy dose of Omega 3 fatty acids. The diet I am following for cancer says to make sure you eat fish with Omega 3 fatty acids.
Horseradish Crusted Salmon is just one of the many salmon recipes I have.
Salmon Facts
- Atlantic Salmon are farm raised
- Pacific Salmon are wild
- Salmon are born in fresh water and migrate to salt water to spawn
- Salmon is considered a health food
Types of Salmon
- Atlantic Salmon – Atlantic Ocean
- Chinook Salmon – Pacific Ocean
- Chum Salmon – Pacific Ocean
- Coho Salmon – Pacific Ocean
- Pink Salmon – Pacific Ocean
- Sockeye Salmon – Pacific Ocean
INGREDIENTS
- Salmon
- horseradish cream sauce (Inglehoffer)
- gluten free dairy free breadcrumbs (4C brand)
- 1 tablespoon parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Today I am going to pan sear the horseradish crusted salmon. You want to add a little oil to the pan and heat on medium high.
While the pan is heating, prepare your horseradish crusted salmon. Dry the fish with a paper towel so the horseradish sticks. Smear a generous portion of horseradish cream sauce on one side of the salmon. Dip it in the bread crumbs, flip, and repeat on the other side. Repeat this process until all the salmon is done.
By the time you finish coating the salmon your pan should be ready. Add the horseradish crusted salmon to the pan and cook for 4 minutes per side. Take them out and let them rest for about 5 minutes.
Horseradish Crusted Salmon goes well with so many sides that your choices are plentiful. You can add wild rice, potatoes, asparagus, and many other vegetables.