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Potato and Double-Horseradish Salmon

Photo: Jan Smith
Yield 8 servings (serving size: 1 fillet)
Horseradish is used in two forms--prepared and wasabi powder (Japanese horseradish). Prepare the salmon, through Step 3, up to one day ahead. Bake just before serving.

Ingredients

  • 1/4 cup Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon wasabi powder (dried Japanese horseradish)
  • 8 (6-ounce) skinless salmon fillets
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup instant potato flakes
  • Cooking spray

Nutrition Information

  • calories 378
  • caloriesfromfat 33 %
  • fat 13.9 g
  • satfat 3.2 g
  • monofat 5.9 g
  • polyfat 3.4 g
  • protein 38.8 g
  • carbohydrate 22.6 g
  • fiber 1.9 g
  • cholesterol 87 mg
  • iron 1.1 mg
  • sodium 589 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 4 ingredients in a small bowl. Sprinkle salmon evenly with salt and pepper; brush both sides of salmon with mustard mixture.

  3. Place potato flakes in a shallow dish; dredge salmon in potato flakes.

  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Lightly spray salmon with cooking spray. Add salmon to pan; cook 2 minutes on each side or until golden. Wrap handle of skillet with foil. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately.