Potato and Double-Horseradish Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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