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more horseradish

I found the perfect match for the lovely pink Grate Roots Cranberry horseradish… lovely pink salmon! In case you’re a day behind and missed yesterday’s post, I found this unique horseradish (along with citrus flavor) at the Downtown Phoenix Market.  Get yourself down there this Saturday and get yourself some!

Cranberry-Horseradish Crusted Wild Salmon with Cranberry-Horseradish Crème Fraîche

Horseradish Crème Fraîche
1/2 cup crème fraîche
2 tablespoons Grate Roots Cranberry horseradish, well-drained

Four 6-ounce skinless wild salmon fillets
1/4 cup unsalted butter, melted
1/4 cup dry white wine
1 cup panko
1/4 cup Grate Roots Cranberry horseradish, well-drained
2 green onions, minced

Horseradish Crème Fraîche: In a small bowl, whisk together and crème fraîche and the horseradish, cover and refrigerate until ready to serve.

Salmon: Preheat the broiler and lightly butter a baking dish that is just large enough to hold the salmon.

Place the salmon in the baking dish, brush lightly with some of the butter, and season with salt and pepper. Pour the wine around the salmon and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through.

While the salmon is cooking, stir together well the remaining butter, the panko, horseradish, and green onion, pat the crumb mixture evenly on the salmon, and broil for an additional 4 or 5 minutes, or until the salmon is just cooked through and the crumb topping is golden.

Serves 4

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