March 20 2009
Horseradish Salmon en Matzo Croûte
My daughter-in-law, Faye has been obsessed with this recipe. It is inspired by Martha Stewarts’ “Horseradish Crusted Salmon.” Faye says, “It’s so now.” So I made it with matzo, instead of breadcrumbs and let her try it. I’ll let you be the judge.
Serving Size: 2
1 lb. salmon filet (skin removed)
Preheat oven to 450°F
Put matzo, horseradish, shallot, parsley, lemon zest, 2 tablespoons olive oil, salt, and pepper into a food processor and pulse until combined.
Rub baking dish with remaining 1 teaspoon of olive oil. You don’t want your fish to stick. Do ya?
Place salmon in the baking dish and evenly distribute matzo mixture on top of fish to create a crusty topping.
Bake for 5 to 6 minutes on the upper rack of the oven. Then turn oven to broil high for 2 to 3 minutes or until crust is golden brown.
Watch it carefully while you broil. Don’t walk away…you don’t want to end up with a burnt croûte do ya?
Your uncle (I think) posted a link to your site for the people who frequent the Jewish forum on Recipezaar. I love your recipes! I was just wondering what new and original thing could be done with mandarins. And my husband will love the salmon recipe. During the year he will only eat it with a wasabi sauce I found in a recipe book but he loves horseradish so you have just given me another healthy Pesach meal.
By Denise Rootenberg on 2009 04 05
I am so happy that you are going to try out the horseradish salmon recipe. It really is delish!
I am going to post some more Pesach recipes this week so be on the lookout.
By Bernie Mendelbaum on 2009 04 06
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Matzo Outside the Box is dedicated to all things matzo, with recipes for year-round use and a blog written from the perspective of Bernie Mendelbaum... more
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