The Sensitive Kitchen

Monday, July 30, 2012

Salmon with Horseradish Dijonnaise

The girls still prefer my old standby of salmon with a chili spice rub, but we adults like to mix it up every now and again. 

1 Tbsp mayonnaise
2 tsp Dijon mustard
1 tsp grated horseradish
1/8 tsp salt
1/8 tsp freshly cracked pepper
1/2 cup panko bread crumbs
12 ounces wild Pacific salmon

Preheat oven to 400. Mix mayonnaise, mustard, horseradish, salt and pepper in a small bowl. Spread evenly over salmon fillet. Press panko onto top of salmon; spray with olive oil spray. Bake 10-12 minutes (depending on thickness) until fish is just cooked through.

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