Horseradish and Nut Crusted Salmon

Amarante

Fri, Sep 18 2015, 10:14 am

Horseradish and Nut Crusted Salmon

Source: Judy Bart Kancigor. “Cooking Jewish.g

Everything can be measured and prepared in advance, but keep the bread crumbs, nuts, and oil separate. Then mix them with the remaining ingredients just before you are ready to bake the salmon, so the topping doesn’t get soggy.

SERVES 6 TO 8

Vegetable cooking spray, for greasing the baking pan
2½ to 3 pounds skinless salmon fillet, in 1 piece
1½ cups panko bread crumbs (see Note
¾ cup chopped unsalted pistachios or pecans
1 bottle (5 to 6 ounces) white horseradish (not creamed), drained and squeezed dry
¼ cup finely chopped shallots
1 clove garlic, crushed
½ teaspoon grated lemon zest
¼ cup chopped fresh dill
¼ teaspoon fennel seeds, lightly crushed
¼ teaspoon red pepper flakes
1 tablespoon olive oil

1. Preheat the oven to 350°F. Spray a 13 × 9-inch nonreactive baking pan.

2. Place the salmon in the prepared pan. Combine all the remaining ingredients in a bowl and mix well. Press this mixture evenly over the salmon. Bake, uncovered, until cooked through, 20 to 30 minutes.

3. Transfer the salmon to a platter, using two spatulas. Cut it into individual slices, and serve.

Note: Panko bread crumbs are coarser in texture than ordinary bread crumbs and stay crisp longer.”