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Horseradish Salmon


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  • 1 cucumber, cut in half lengthwise and then cut into half moons
  • 2 T distilled white vinegar
  • 2 T chopped fresh dill
  • 2 T olive oil
  • 1/2 c panko bread crumbs
  • 2 T prepared horseradish, drained
  • 4 salmon fillets
  • 6 oz. baby spinach



Step 1

1. Preheat oven to 475. Line large cookie sheet with foil
2. In bowl, toss cucumber, vinegar, 1 T dill, 1 T oil and 1/8 tsp salt and pepper
3. In bowl combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with salt and pepper, place on cookie sheet, skin side down. Press panko mixture evenly on top of fillets. Bake salmon 8 min. until golden brown on top and opaque throughout.
4. Toss spinach with cucumber mixture in bowl; serve with salmon.

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