It’s also perfect for Passover when you have non-meat eaters at the table. I love Passover dishes that take on components of the Seder plate. It ties together so nicely I think. And this meal is irrestibible! So to be the ‘hostess-with-the-mostest’ this Passover, pull this trick out of your sleeve. Watch the brisket get abandoned when your guests try this!!!
|Horseradish Encrusted Salmon||
- 1 fresh Salmon Fillet (Large)
- 1-2 jars of creamed Horseradish Sauce
- 2 matzos
- fresh parsley for garnish
- Great served with:
- Steamed asparagus
- Warm teriyaki drizzled or in dipping bowls on the side.
- Preheat your oven to 180C/350F.
- Rinse your Salmon well.
- Rub it down gently with some olive oil. [optional] This will help it crisp up outside lightly without drying out. Place in a pyrex dish.
- In a pulser [or in a ziplock bag] mash your matzo to crumbs. [also optional, but makes it awesome!]
- Mix the matzo and creamed horseradish together in a bowl. [Alternatively, you can cheat and just rub it with the creamed horse radish right from the jar.]
- Cover the top of the fish with Horseradish mix. Press down to make sure it sticks!
- Place in the oven for 25 minutes.
- After 20 minutes, place the asparagus in a bowl of water and place in the microwave for 5 minutes.
- For the last 5 minutes, turn the oven’s grill [or broiler setting] on and place the salmon underneath to crisp until golden brown.
- Chop the parsley and sprinkle on top just before serving.
- Pour the teriyaki sauce into a bowl and heat in the microwave for 1 minute.
- Take the salmon out of the grill and serve alongside the asparagus and teriyaki sauce.