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Salmon Fillets with Horseradish-Potato Crust

 

22

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

7 ½ small potatoes
1 x salt and black pepper
*
15 teaspoons butter
or oil
11 ¼ teaspoons horseradish
15 each salmon fillets
1 inch thick
*

Directions

Boil potato til just tender, chill then peel.

Preheat oven to 400℉ (200℃).

Grate potato w/large holes on grater, pressing lightly for thin shavings.

Season w/Sandamp;amp;P andamp;amp; toss w/oil.

Spread horseradish on each fillet andamp;amp; season w/Sandamp;amp;P.

Gently pat potato topping on surface, pressing lightly so it sticks.

Bake til topping in golden brown andamp;amp; crisp andamp;amp; fish is tender all the way through when poked w/thin knife or skewer, 15-18min.

If topping seems like it's going to burn before done turn oven down to 375℉ (190℃).

If topping isn't crisp, but fish is almost cooked through, switch to broil for last few minutes.

Serve inmmediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 33540% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 158mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 35%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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