Prep 1 hr 10 mins
Cook 9 mins
- 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
- 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.
I never tasted it but it sure doesn''t look easy. Toast is easy.
We stuck quite close to the recipe, and the 2 of us gave it mixed reviews. I thought the flavors were marvelous, and would easily award 4 stars. The blend of tarragon, thyme and rosemary in the breading is sublime; it's the first time I've ever liked anything with tarragon, possibly because we used fresh not dried. We substituted about half the oil in the vinaigrette with white wine instead, and I thought it tasted a bit like commercial salad dressing; no idea if that's due to the substitution. I thought it might have been brighter if it used fresh-squeezed lemon juice instead of rice wine vinegar. The horseradish in the breading practically disappears, but that's a hazard of cooking horseradish; it's always strongest uncooked. Our big change was that we left our 1.3 lb salmon fillet whole w/ skin on the back, seared both sides, but only breaded the skinless side. We baked 20 min, and it was still cold raw in the middle. So then we cut into smaller fillets and broiled about 7 minutes and it was finally done just right. My SO didn't like the breading... there was a lot of it, and we caked it on heavy since it was only on one side. She said she might prefer a lighter breading, something Japanese-style, or only use 1c. bread crumbs. She'd only give this 2 or grudgingly 3 stars. Probably a recipe we'll experiment with... the herbs were wonderful!
Delicious and fairly easy to make using ingredients I usually always have on hand! The fish is wonderful but the sauce is the best I've had in a long time! As this makes a lot of sauce I am going to use the leftover sauce for salad dressing and to marinate meat. Thanks for sharing this keeper!