Horseradish Crusted Atlantic Salmon

By Howie

Ingredients

• 4 x 180g (6 oz) pieces Atlantic salmon fillet, skin and pin bones removed
• McCormick Kosher salt
• McCormick ground black pepper
• 20 ml (4 tsp) French's dijon mustard
• 125 ml (1/2 cup) fresh horseradish, finely grated
• 60 ml (1/4 cup) Louisianna Estates olive oil
• 4 pieces baby bok choy, cut in half
• 30 ml (2 tb) butter
• Salt & pepper
• 5 ml (1 tsp) sesame oil

Details

Servings 4

Preparation

Step 1

1) Preheat electric skillet to 180C (350F).

2) Preheat a toaster oven to 150C (300F).

3) Lightly season both sides of the salmon with salt and pepper. Spread a teaspoon of dijon on fleshy side of salmon, press salmon firmly into horseradish, forming a crust.

4) Add olive oil to hot skillet and place salmon, horseradish side down, searing until golden brown crust forms. Turn salmon over and sear the other side.

5) Remove salmon from skillet, place onto the toaster oven tray and insert. Bake salmon for 5 minutes for medium doneness.

6) Remove and serve hot on a bed of quinoa and baby bok choy.

Sauce:

1) Blanch bok choy in salted water. Pan sear butter, salt and pepper and sesame oil.