Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the panko breadcrumbs, Parmesan cheese, horseradish, Dijon mustard, olive oil, salt, and pepper.
3. Mix the ingredients until well combined.
4. Place the salmon fillets on the prepared baking sheet.
5. Spoon the horseradish mixture over the top of each salmon fillet, pressing it down gently to create a crust.
6. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.
7. Remove the salmon from the oven and let it rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Protein: 36g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Instead of salmon, you can use any other fish fillet.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use any other hard cheese.
- Instead of prepared horseradish, you can use fresh grated horseradish or horseradish sauce.
- Instead of Dijon mustard, you can use any other mustard.
Variations:
- Add chopped fresh herbs, such as parsley, dill, or chives, to the horseradish mixture.
- Use different types of fish, such as cod, halibut, or trout.
- Add lemon zest or juice to the horseradish mixture for a citrusy flavor.
- Use different types of cheese, such as cheddar, Gouda, or feta.
Tips and tricks:
- Make sure to pat the salmon fillets dry with paper towels before adding the horseradish mixture to ensure the crust sticks.
- If the crust is not browning enough, you can broil the salmon for the last minute or two of cooking.
- Serve the salmon with a side of roasted vegetables or a salad for a complete meal.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of greens or with a side of roasted vegetables. Garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs (parsley, dill, chives), sliced scallions.
Pairings:
Serve the salmon with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, mashed potatoes, quinoa salad, green salad.
Troubleshooting advice:
- If the crust is falling off the salmon, make sure to press it down firmly before baking.
- If the salmon is overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Horseradish has been used for culinary and medicinal purposes for centuries. It is believed to have originated in Eastern Europe and was introduced to the United States in the 1800s.
Flavor profiles:
The horseradish crust adds a spicy and tangy flavor to the salmon, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the salmon as a main course for a dinner party or a special occasion.
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