The Palm Restaurant Horseradish Crusted Salmon

The Palm Restaurant Recipe

4 (7 oz.) center cut salmon filets, patted dry with paper towels
fine sea salt and freshly ground pepper
2 cups white breadcrumbs, from a sourdough or French loaf
2 tablespoons prepared horseradish
1/4 cup unsalted butter, melted
1 teaspoon chopped dill
4 lemon wedges, for serving
2 teaspoons finely chopped flat-leaf parsley, for garnish

Preheat a broiler to high heat. If you have a separate oven, preheat it to 400 degrees.

Season both sides of the salmon filets with salt and pepper, and place them in a roasting pan or on a baking sheet. In a bowl, combine the breadcrumbs, horseradish, melted butter, dill, and 1/4 teaspoon freshly ground pepper. Mix thoroughly with a fork. The mixture should be moist but not gummy. Pat enough of the breadcrumb mixture onto each filet to create a 1/4 inch crust.

Broil the filets until golden brown, 3 to 5 minutes. Transfer the pan to the hot oven, or, if your broiler is part of your oven, turn off the broiler and set the oven to 400 degrees. Cook the salmon for 6 to 8 minutes, until firm and opaque at the center. Transfer the salmon to heated plates, place a wedge of lemon on the side, and scatter a little of the chopped parsley over the entire plate. Serve at once.

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