Pumpernickel crusted salmon, horseradish cream sauce - KMSP-TV

Pumpernickel crusted salmon, horseradish cream sauce

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Pumpernickel Crusted Salmon with Horseradish Cream Sauce

4- 6oz Salmon Fillets

2 Pumpernickel Bread, Slice Dried and Ground Fine

2 oz Olive oil

4 Tablespoon Butter

16 oz Fresh Spinach

12 oz Grape Tomato, cut in half

1 oz Shallot, Peeled & Minced

2 oz Cider Vinegar

1 teaspoon kosher salt

1/2 teaspoon Black Pepper

8 oz Horseradish cream sauce (recipe to follow)

Preheat oven to 350 degrees. Season salmon fillets with S&P. Sprinkle both sides of fillets w/ Pumpernickel crumbs and press in. Heat butter in medium sauté pan over medium high heat. Add salmon and sear the first side, flip over and place into 350 degree oven for 10-15 minutes. Remove from oven and remove salmon from pan to rest. Add tomato to pan and sauté until starting to brown. Add shallot and spinach and sauté until wilted. Deglaze with cider vinegar. Divide spinach mixture onto 4 plates at the 12 o'clock position. Place 2oz horseradish cream sauce on plate at the 7 o'clock position and smear sauce towards 4 o'clock position. Place salmon half on the spinach mixture and half on the sauce.

Horseradish Cream Sauce

8 oz sour cream

1.5 oz horseradish

1 teaspoon lemon juice

1 teaspoon chopped parsley

1 teaspoon chopped chives

1/2 teaspoon dill

1/2 teaspoon salt & pepper

Combine all ingredients and chill until service

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