Salmon Fillets with Horseradish-Potato Crust
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | small |
potatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
| 75 | ml |
butter
or oil |
|
| 56 | ml |
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.
