Broiled Salmon in a Horseradish-Ginger Crust
Broiled Salmon in a Horseradish-Ginger CrustSalmon
4 3-ounce skinless salmon fillets
1 1/2 cups fine fresh breadcrumbs, preferably made from sourdough bread
1 1/2 tablespoons grated fresh horseradish or 1/4 cup prepared horseradish,
squeezed dry
1 tablespoon grated fresh ginger
1 tablespoon olive oil
1 tablespoon rice wine or sake
1/2 teaspoon salt, preferably kosher
1/4 teaspoon freshly ground white pepper
Sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine or sake
2 tablespoons water
1/2 teaspoon sugar We use this crust for chicken and game birds as well.
.To make salmon:
Preheat the broiler. Lightly oil a baking sheet or coat it with nonstick
spray. Set salmon fillets on the baking sheet.
In a food processor, combine breadcrumbs, horseradish, ginger, oil, rice
wine or sake, salt and pepper; process until evenly moistened. Lightly press
one-fourth of the crumbs over the top of each fillet. Broil, about 4 inches
from the heat source, until the crust is golden brown and the salmon is
opaque in the center, about 8 minutes.To make sauce:
While the salmon is broiling, stir sauce ingredients together in a small
bowl until the sugar dissolves.
Serve alongside the salmon.
215 Calories per serving:
19 G Protein
10.0 G Fat
11 G Carbohydrate
856 MG Sodium
47 MG Cholestrol
Source: alt.creative-cooking
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