horseradish crusted salmon

Salmon

Horseradish Crusted Salmon

Oven-baked salmon fillet topped with a zesty horseradish crust, creating a bold, flavorful crunch. This dish pairs the richness of salmon with the sharp heat of horseradish for a satisfying and elegant main course.

Ingredients

1 pound unsalted butter
1 fresh horseradish, peeled and grated
2 cups dried plain bread crumbs
1 (3 pound) salmon fillet
salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons unsalted butter
4 shallots, minced
4 cucumbers, peeled, seeded and sliced
2 small bunches fresh dill, trimmed and snipped
1 bunch fresh chives, snipped
3 tablespoons unsalted butter
2 shallots, minced
1 cup dry white vermouth
1 cup chicken stock
snipped fresh dill
snipped fresh chives

Directions

To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
Preheat the oven to 450 degrees F.
Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;