' Dunham Cellars - Horseradish Crusted Salmon

Horseradish Crusted Salmon

Horseradish Crusted Salmon

Ken Hart – Vineyard Manager
May, 2008

Ingredients:

1 Salmon fillet, approximately one pound
½ cup flour
2 eggs, beaten
1 fresh horseradish root, grated to resemble coconut
2 Tablespoons olive oil

Directions:

Preheat oven to 375°F
Cut fillet into 2” strips, roll into flour and dip into beaten eggs. 
Coat fillets with grated horseradish. 
Using a little oil, roast the salmon fillets in the oven for 10-15 minutes or until desired temperature.
Place under broiler to lightly brown.

Serve with Dill Aioli (recipe in Salads & Dressings.)

Serves 4