Horseradish Crusted Salmon - News, Weather and Classifieds for Southern New England

Horseradish Crusted Salmon

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Serves 4


1/3 cup all-purpose flour

1 teaspoon salt

1 egg, beaten

1 tablespoon white vinegar

1 cup horseradish, grated

4 salmon fillets

1 teaspoon olive oil

For the cranberry ketchup:

3/4 cup fresh or frozen cranberries

1/2 cup apple cider

2 teaspoons shallots, minced

pinch of salt

2 teaspoons sugar

2 teaspoons dill, chopped

Method of Preparation:

1. In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish.

2. Heat oil in a sauté pan and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.

3. For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.

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