Horseradish Encrusted Salmon w/cream sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Horseradish Encrusted Salmon w/cream sauce calories by ingredient
Introduction
yummy! yummy!Number of Servings: 4
Ingredients
-
18 oz salmon fillets
2 T. prepared horseradish
2 egg yolks
1/3 cup panko breadcrumbs
3 T. chopped fresh parsley
2T butter to saute the salmon in
Sauce:
1/2 cup heavy whipping cream
2 t. dijon mustard
1 T. prepared horseradish
juice of one lemon
2 T. chopped chives
salt & pepper
Directions
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.