Ingredients:
6 salmon fillets ( 4 oz each)
canola oil
6 tablespoons prepared horseradish
2 cups breadcrumbs, coarsely grated
2 tablespoons butter, unsalted unsoftened
1 tablespoon rosemary, fresh chopped
3 tablespoons tarragon, fresh chopped
3 tablespoons thyme, fresh
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons honey
2 tablespoons rice wine vinegar
3 roma tomatoes, peeled and seeded
1 tablespoon tomato paste, canned
1 teaspoon Dijon mustard
1/4 teaspoon black peppercorns, whole
1/4 teaspoon tarragon, fresh
1/2 cup extra virgin olive oil
Directions:
Season the salmon fillets with salt and pepper.
Heat oil in a saute pan.
Sear salmon on both sides for 1 to 2 minutes until golden brown.
Fish should still be raw in the center.
Combine the horseradish, bread crumbs, butter, rosemary, tarragon, thyme. salt and pepper.
Add the white wine and mix to paste. Spread the top of the salmon with equal amounts of the bread crumbs.
Place fillets on an oiled sheet tray.
Place tray in a preheated 375-degree oven.
Bake for 5 to 7 minutes until the fish is cooked through and the crust is golden brown.
Serve with horseradish-tomato vinaigrette. (HORSERADISH-TOMATO VINAIGRETTE): Combine horseradish, honey, vinegar, tomatoes, tomato paste, Dijon mustard, black peppercorns and tarragon in a blender.
Blend until smooth.
While blender is running add oil in a thin steady stream until well mixed and thick.
Cover and leave at room temperature. Makes 9 oz.
Servings: 6
Time preparation: 70 min.
Time total: 79 min.