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6.5 - 7.0 oz salmon fillets
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9 oz horseradish
2 c bread crumb
4 oz butter
juice 1 lemon
s&p, parsley
-
wilted greens
duchesse potatoes
two-mustard vin blanc
=Shred/puree horseradish in processor (do not mush). Mix with rest of ingredients. Top salmon fillet, brown topping side down in a teflon pan with butter. Finish in oven. Serve with sauteed spinach and two-mustard cream sauce.
-
9 oz horseradish
2 c bread crumb
4 oz butter
juice 1 lemon
s&p, parsley
-
wilted greens
duchesse potatoes
two-mustard vin blanc
=Shred/puree horseradish in processor (do not mush). Mix with rest of ingredients. Top salmon fillet, brown topping side down in a teflon pan with butter. Finish in oven. Serve with sauteed spinach and two-mustard cream sauce.
