Horseradish Salmon


  • 1 English (seedless) cucumber, cut in half lengthwise and then into ¼-inch-thick half-moons
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • ½ cup panko or coarse breadcrumbs
  • 2 tablespoons prepared horseradish, drained
  • + 2 more ingredients
    • 4 pieces (6 ounces each) skinless, boneless salmon fillet
    • 6 ounces baby spinach

Preheat the oven to 475 degrees F. Line a large cookie sheet with foil.In a bowl, toss the cucumbers with the vinegar, 1 tablespoon dill, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.In a small bowl, combine the panko, horseradish and the remaining dill and oil. Sprinkle the salmon...

View full recipe at SpringPad


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