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.
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
How to Make It
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.