Potato and Double-Horseradish Salmon

Potato and Double-Horseradish Salmon Recipe
Photo: Jan Smith
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.


8 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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

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

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.

Marge Perry,

Cooking Light

April 2006
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