Horseradish Encrusted Salmon
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Recipe type: Main
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: As large as the fish...
Ingredients
Instructions
  1. Preheat your oven to 180C/350F.
  2. Rinse your Salmon well.
  3. 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.
  4. In a pulser [or in a ziplock bag] mash your matzo to crumbs. [also optional, but makes it awesome!]
  5. 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.]
  6. Cover the top of the fish with Horseradish mix. Press down to make sure it sticks!
  7. Place in the oven for 25 minutes.
  8. After 20 minutes, place the asparagus in a bowl of water and place in the microwave for 5 minutes.
  9. For the last 5 minutes, turn the oven's grill [or broiler setting] on and place the salmon underneath to crisp until golden brown.
  10. Chop the parsley and sprinkle on top just before serving.
  11. Pour the teriyaki sauce into a bowl and heat in the microwave for 1 minute.
  12. Take the salmon out of the grill and serve alongside the asparagus and teriyaki sauce.
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/horseradish-encrusted-salmon-2/