Mother's Day 2007
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| Ingredients: 1/2 cup fresh-grated horseradish 1/2 cup parsley, chopped Juice of 1 lemon, plus zest 1 tablespoon finely chopped garlic 1 egg white 1/2 teaspoon salt 1/2 teaspoon fresh-ground pepper 1 cup panko (Japanese-style breadcrumbs) 1/2 cup extra-virgin olive oil 8 6-ounce wild Pacific salmon fillets |
| Horseradish-Crusted Wild Pacific Salmon (8 Servings) If possible, use freshly caught fish from a local purveyor for this dish. |
| Heat oven to 425°F. Mix the horseradish, parsley, lemon juice and zest, garlic, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Stir in the breadcrumbs. Toss 1/4 cup olive oil into the breadcrumb mixture using a fork. Break apart any clumps and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Season the fillets with the remaining salt and pepper and place 3 of the pieces in the skillet — skin side up. Cook for 2 minutes, gently turn the fillets with a flexible spatula and cook for 1 more minute. Transfer to a baking sheet — skin side down — and repeat with remaining fillets. Top each fillet with an equal amount of breadcrumb mixture, press lightly to adhere, and roast in the oven until the breadcrumb crust is golden and the fish is cooked — 4 to 6 minutes. Serve immediately. |
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