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
Potato and Double-Horseradish Salmon
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.
Yield: 8 servings (serving size: 1 fillet)
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Amount per serving
- Calories: 378
- Calories from fat: 33%
- Fat: 13.9g
- Saturated fat: 3.2g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 3.4g
- Protein: 38.8g
- Carbohydrate: 22.6g
- Fiber: 1.9g
- Cholesterol: 87mg
- Iron: 1.1mg
- Sodium: 589mg
- Calcium: 43mg
- 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.
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