Horseradish Salmon

By BearForce

Low calorie, fast and easy dish.

Ingredients

• 1 cucumber, cut in half lengthwise and then into 1/2-inch half moons
• 2 Tbsp. white vinegar
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. olive oil
• 1/2 cup panko bread crumbs
• 2 Tbsp. prepared horseradish, drained
• 4 (5 to 6 ounces each) skinless, boneless salmon fillets
• 6 ounces baby spinach

Preparation

Step 1

1. Preheat oven to 475 degrees. Line cookie sheet with foil.

2. Toss cucumber, vinegar, 1 Tbsp. dill, 1 Tbsp. oil, and 1/8 tsp. each of salt and pepper.

3 Combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper. Place on cookie sheet, skin side down. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaue throughout.

4. Toss spinach with cucumber mixture in a bowl; serve with salmon.