8 oz. salmon filet, skin off, pinbones removed
lemon, diced tomatoes, chopped scallions for garnish
remoulade sauce (recipe follows)
horseradish sauce (recipe follows)
seasoned panko bread crumbs (recipe follows)
Place salmon filet into a shallow pan such as a pie plate. Coat with an even layer of horseradish sauce. Sprinkle with seasoned panko bread crumbs to coat. Fill pan with some water to 1/3 the height of the salmon filet. Cook in preheated oven at 400 until fish is just firm. Serve with lemon, surround with dollops of remoulade sauce and garnish with diced tomatoes and chopped scallions. Enjoy!
1 large bunch of parsley, bottom stems cut off
1 cup capers, mostly drained
1 bunch scallions, cut into 2": lengths, use the top of the scallions
2 tablespoons dried tarragon
2 tablespoons lemon juice
1 teaspoon salt
1 pinch white pepper
1 cups mayonnaise
Add ingredients one by one to a food processor, starting with the parsley. Process until the result is a green paste. Add mayonnaisse last and process 30 seconds to finish. Keeps well in the fridge.
cup prepared horseradish
cup sour cream
1 tablespoon lemon juice
pinch of white pepper
In a mixing bowl, combine all ingredients and whiop gently together. Will keep well in fridge. Goes great on steaks, prime rib, filet and roast beef sandwiches.
Seasoned Panko Bread Crumbs
2 cups panko bread crumbs
1 tablespoon paprika
1 tablespoon curry powder
teaspoon garlic salt
teaspoon white pepper
1 teaspoon dried basil
3 tablespoons olive oil
In a mixing bowl, combine all ingredients adding the oil last. Mix by hand for at least one minute. These keep well if covered tightly.