Trouble With Toast

Recipe: Horseradish-Crusted Salmon with Cucumber Salad | January 14, 2010

I have a love-hate relationship with salmon.  I love that it is affordable, healthy, and fairly quick and easy to prepare.  I hate that, perhaps due to its ubiquitous nature, salmon doesn’t always cry out for new and interesting preparations.  Therefore, I tend to get bored with it fairly quickly and end up eschewing it in favor of more unique (and expensive) seafood options.

This recipe is a great way to zing up your salmon.  I’m not normally a huge horseradish fan, but it is mellowed by the sour cream and gives the fish a subtle kick.  We normally have arguments in our house about how “done” the salmon should be (dad and husband prefer the fish cooked more, while mom and I lean toward medium rare), but the coating protects the fish and allows for high heat cooking (which crisps and browns the breadcrumb mixture) without drying out the flesh.  The result was tasty, flaky-firm salmon and a creamy-yet-refreshing cucumber salad.  The dish was also successful served cold the next day for lunch.

  • 2/3 cup sour cream
  • ¼ cup non-creamy horseradish
  • 2 teaspoon Dijon mustard
  • Salt and pepper
  • 3 slices white sandwich bread
  • 2 tablespoons unsalted butter, melted
  • 4 salmon filets, each 6-8 ounces and uniform thickness
  • ¼ cup chopped fresh dill
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 3 cucumbers, peeled and sliced thin

Adjust oven rack to upper-middle portion and heat to 450 degrees.  Combine 3 tablespoons sour cream, 3 tablespoons horseradish, mustard, and ¼ teaspoon each of salt and pepper in a bowl.

Pulse bread, butter, and remaining horseradish in food processor until coarsely ground.  Pat salmon dry with paper towels and season with salt and pepper.  Brush top of salmon with sour cream mixture.  Sprinkle breadcrumb mixture evenly over salmon, pressing to adhere.

Bake salmon on rimmed baking sheet until crumbs are golden and edges of fish flake when gently pressed, about 15-20 minutes (depending on thickness).

Meanwhile, whisk remaining sour cream, dill, and lemon juice in large bowl.  Add cucumbers and toss to combine.  Season with salt and pepper. 



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