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Horseradish-Crusted Salmon or Halibut
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Today’s recipe combines fish with spicy horseradish, chives, and parsley, for an invigorating and wonderfully healthful dish.

Horseradish has been prized for its medicinal and culinary qualities for centuries, beginning with the Delphic oracle’s legendary advice to Apollo: “The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold.”

Jewish lore holds that during the first Passover, they were divinely commanded to eat bitter herbs, and the spicy root is often served at Passover Seder dinner.

Beginning in the 17th century, English taverns served horseradish with beef and oysters, and revived weary travelers with the mixture of horseradish, wormwood and tansy called “horseradish ale.”

Paired with oily fish, horseradish stimulates digestion in tasty fashion.

Horseradish-Crusted Salmon or Halibut

This recipe includes a horseradish sauce to serve on the cooked fillet portions. If you prefer not to fry your crusted fish, you can bake it instead as instructed below.

Serve the fish with baby potatoes sprinkled with fresh parsley and a mixed greens salad.

Serves 4

4 (6 oz each) Alaskan Salmon fillet portions (skin removed as needed) or Alaskan Halibut fillet portions
2 tablespoons flour
1 egg, lightly beaten
3 tablespoons prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs
2 tablespoons chopped fresh dill
1/4 cup organic extra virgin olive oil
1/3 cup light sour cream
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped parsley


Horseradish sauce instructions
  • Mix the sour cream, chives, parsley, and 2 tablespoons of horseradish in a bowl.

Frying Instructions
  • Lightly coat the Salmon (or Halibut) fillets in the flour.
  • Place the egg, dill, 1 tablespoon of horseradish and 1 tablespoon of water in a shallow bowl and beat together.
  • Dip the Salmon (or Halibut) into the mixture and then evenly coat in the breadcrumbs.
  • Heat the oil in a large frying pan.
  • Cook the fillets for 3 minutes on each side, or until just tender and golden brown.
  • Serve each Salmon or Halibut fillet topped with a dollop of horseradish sauce.

Baking Instructions (Use these instructions if you would rather not fry the fish)
  • After breading the fish, place the fish in a baking dish or oven-proof pan.
  • Bake the fillet portions, covered, in a preheated 400-degree oven for 7 minutes.
  • Uncover the fish and continue baking for 3 more minutes.
  • Remove from oven and let it sit for 3 minutes. Check for doneness.
  • Serve each Salmon or Halibut fillet topped with a dollop of horseradish sauce.

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