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

Ingredients

1 lb. salmon filet (skin removed)
2 matzos, ground fine
½ cup horseradish (fresh or jarred)
1 shallot, minced
2 tablespoons chopped fresh parsley
Zest of 1 lemon
2 tablespoons and 1 teaspoon olive oil, divided
½ teaspoon salt
¼ teaspoon pepper

Preparation

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. 

Bernie's Tip

Watch it carefully while you broil.  Don’t walk away…you don’t want to end up with a burnt croûte do ya?


Tags: Fish, Passover, Nouvelle Matzo

Comments:

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


Hi Denise

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.

Happy Passover

Bernie M.

By Bernie Mendelbaum on 2009 04 06


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  • Originally, matzos were round and made by hand in temples.