Horseradish Encrusted Salmon w/cream sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
18 oz salmon fillets 2 T. prepared horseradish2 egg yolks1/3 cup panko breadcrumbs3 T. chopped fresh parsley2T butter to saute the salmon in Sauce:1/2 cup heavy whipping cream2 t. dijon mustard1 T. prepared horseradishjuice of one lemon2 T. chopped chivessalt & pepper
Makes 4 servings
Cut the salmon into serving size pieces. Salt and pepper the salmon. mix the horseradish and egg yolk on a plate and the parsley and breadcrumbs on another. Dredge the salmon, skin side up, first in the horseradish mixture, then in the breadcrumb mixture.
Heat a saute pan to medium high and melt the butter.
Saute the salmon in the butter, breaded side down for about three minutes. Transfer to a 350 oven for 6-10 minutes depending on the thickness of your fillets.
For the sauce:
Reduce the cream in a saucepan for a few minutes until it begins to thicken, add the remaining ingredients and bring to a simmer. Take off the heat before it begins to boil.
Number of Servings: 4
Recipe submitted by SparkPeople user LEAFREEMAN.
Cut the salmon into serving size pieces. Salt and pepper the salmon. mix the horseradish and egg yolk on a plate and the parsley and breadcrumbs on another. Dredge the salmon, skin side up, first in the horseradish mixture, then in the breadcrumb mixture.
Heat a saute pan to medium high and melt the butter.
Saute the salmon in the butter, breaded side down for about three minutes. Transfer to a 350 oven for 6-10 minutes depending on the thickness of your fillets.
For the sauce:
Reduce the cream in a saucepan for a few minutes until it begins to thicken, add the remaining ingredients and bring to a simmer. Take off the heat before it begins to boil.
Number of Servings: 4
Recipe submitted by SparkPeople user LEAFREEMAN.
Nutritional Info Amount Per Serving
- Calories: 390.0
- Total Fat: 24.2 g
- Cholesterol: 228.8 mg
- Sodium: 801.8 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.6 g
- Protein: 35.2 g
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