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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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