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.
Both my husband and I loved this recipe. I used the regular instant potato flakes, and it came out with a nice crust on it. In regards to the horseradish: the mixture was quite spicy prior to applying to the salmon, but after baking, I thought it had a nice flavor of wasabi/horseradish/mustard, without being overpowering
We loved this! For my significant other, it was just the right amount of wasabi and horseradish...for me I like it a bit stronger. I just used some of the leftover spread as a dipping sauce! This will definitely be a repeat in our home.
This recipe was very good. However, I agree with another reviewer that the horseradish flavor is very mild. I used instant potato latke mix which gave it a wonderful crust. Would definitely make a potato crusted salmon again but would probably try another recipe, one hopefully with a little more flavor.
This recipe just didn't wow me. Maybe because I like really strong flavors and for me they didn't seem to come through which was surprising considering it was horseradish and wasabi. I might actually try this again and skip the pan fry and potato crusting part. I'll just bake it using the mustard as a glaze and see if that makes any difference.