My sister just gave birth a week ago and am currently here in LA visiting.
She has been craving for salmon because she hasn’t eaten it since she got pregnant. She wanted salmon sashimi but I told her that the salmon you buy in the store is not sushi grade.
I saw this recipe at Vons (LA) and thought it would be the perfect first dinner I fix for my visiting Mom, my sister and brother-in-law.
I love the levels of flavor and the different textures in this dish. It is very healthy and so easy to make.
Hope you like it as much as we did.
½ c panko breadcrumbs (Japanese breadcrumbs)
2 tbsp finely chopped fresh parsley
1 tsp chopped fresh thyme leaves
3 tbsp olive oil divided
salt and pepper
2 egg yolks
2-3 tbsp prepared horseradish (bottled)
Juice and zest of 1 lemon
1 ½ lb salmon fillets
Preheat oven to 425 degrees. Line a large baking sheet with foil. Spray it with non-stick cooking spray or 1 tbsp vegetable oil and spread it on the foil using a pastry brush.
In a shallow dish combine panko, parsley and thyme. Add 1 tbsp of olive oil, salt and pepper. Mix and set aside.
Rinse salmon fillets and dry it with paper towel. Drizzle with lemon juice and season with salt and pepper.
In a small bowl, combine egg yolks, horseradish and lemon zest. Mix well. Brush on the flesh side of the fish.
Dip the salmon fillets, horseradish side down, in the panko mixture. Pat the panko mix down to make sure that it adheres to the fillet.
Heat one large nonstick pan to medium high. Put the remaining olive oil. Place the fillets skin side down. Cook 2 – 3 minutes per side or until golden brown. Transfer fillets to the foil covered baking pan.
Bake fillets for 5-7 minutes or until the fish flakes easily with a fork.
Remove from oven and serve with lemon slices.
Serve with a side of salad or steamed vegetables.