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Horseradish Encrusted Salmon Recipe
When was the last time you came across a recipe that had less than five ingredients and only takes 10-15 minutes to prepare and tasted so great that you just couldn't believe it? This is the recipe if you have not run across it already. It's so easy, I swear in the past I have made more complicated grill cheese sandwiches.
Bobby Flay would be proud of this easy recipe - It's over the top with flavor and can be adjusted from normal seasoning to a spicy - "Where's the ice water" delicacy. Horseradish is the key ingredient for the spiciness and the clear liquid that the prepared variety contains is where you can take it up a notch with the heat.
Easy Recipe for Any Seafood Lover
About The Ingredients and Their Source
Here in Texas we have a chain of grocery stores called HEB and they have some specialized products one of which is the main ingredient of this recipe - It is their own brand of the bread crumbs - and are titled "Mustard Seasoned Panko Breadcrumbs" - They are located in the seafood department of the grocery store.
Another product that is used in this recipe is the Vita brand of horseradish and is also located in their seafood department - You can use any brand, but just make sure it's real horseradish and you can tell this by it being in a refrigerated section of the store you shop in. Bore's Head horseradish is not the real thing because it does not require being kept in the fridge. It's more of a sauce that tastes like it.
Go ahead and preheat your ovens to 400 degrees and lets get the party started.
Ingredients and Cooking Directions
- A one pound salmon fillet - note: Best flavor is the Copper River Sockeye Salmon and leave the skin on this helps keeping the salmon from drying out.
- 4 tablespoons of real mayonnaise.
- 1 1/2 tablespoons of real prepared horseradish.
- 1 Package of Mustard Seasoned Panko Bread Crumbs (4 oz.)
- Now get out your cookie sheet and cover with aluminum foil - Place the salmon fillet skin side down on the sheet.
- Next mix the horseradish and mayonnaise together. You can add a little salt and pepper and or some garlic powder (just a pinch) here for variety. Add about 4 tables spoons of the panko bread crumbs to the wet mixture to help thicken and bind.
- Apply the mixture to the top of the fillet like you are icing a cake.
- Then it's time to apply the seasoned bread crumbs - Put them on pretty thick and pop into the oven on the center rack quickly - you do not want the breading to absorb too much of the liquid.
- Cooking times vary from 10 - 15 minutes depending on the thickness of the salmon - I like to use the thinner part of the fillet near the tail - it cooks quicker and will not over cook the bread crumbs (you want them to be just golden brown when finished). If you go the thicker route then about half-way through the baking process add a piece of foil loosely to the top to help prevent over browning.
- Well that's it - It's dinner time! - Serve with freshly steamed vegetables, and maybe some long-grain rice!
That's it - simple enough?