Horseradish-Crusted Salmon With Cranberry Ketchup

By Totlxtc

Ingredients

• Cranberry Ketchup
• 3/4 * 3/4 cup fresh or frozen cranberries
• 1/2 * 1/2 cup apple cider
• 2 * 2 teaspoons minced shallots
• * Pinch salt
• 2 * 2 teaspoons sugar
• 2 * 2 teaspoons chopped fresh dill
• Salmon
• 1/3 * 1/3 cup all-purpose flour
• 1 * 1 teaspoon salt
• 1 * 1 egg, beaten
• 1 * 1 tablespoon white vinegar
• 1 * 1 cup fresh, finely grated horseradish
• 4 * 4 salmon fillets (4 oz each)
• 1 * 1 teaspoon olive oil

Details

Servings 4

Preparation

Step 1

For cranberry ketchup

1.
In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.

For salmon

1.
In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in yet another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish. Heat oil in a sauté pan and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.

The skinny

275 calories per serving, 13 g fat (2 g saturated fat), 14 g carbohydrates, 2 g fiber