By Denise Ertsman | March 24, 2010
I found myself at the seafood counter this past weekend and they had the most beautiful wild salmon on display; you may know the one I’m thinking of, that slab of fish that is orange-red rather than that anemic dark pink color. I got a whole filet, but split it with my mother. I’m the only one in my house that eats fish, so I offered to share. She cut it up into single portions, which is what I made tonight. Believe it or not, I belong to the tribe who doesn’t really love salmon. I know it is supposed to be good for you, but there is just something between the taste and texture that generally doesn’t appeal to me. I tend to like fish more like grouper and seabass, on the other hand I also like anchovy and herring which are somewhat opposite to that. Salmon is usually dry and maybe a bit gritty to me. That was, however, before I tried it this way! If you don’t have a lot of time, this extremely quick to make. The fish comes out moist, and I really like the horseradish bite that the sauce provides.
8 oz salmon with skin on it
1 tbsp horseradish sauce (I like Heinz)
1 tbsp ketchup
dill and garlic powder as desired
1 tbsp panko or breadcrumbs
1. Preheat oven to 350 F.
2. Put foil on a baking sheet and place salmon skin side down on it. Do not use pan spray.
3. Rub top of salmon with dill and garlic to taste.
4. In a small cup, mix horseradish sauce and ketchup, you can use more or less ketchup to taste. If you feel adventurous, use your favorite barbeque sauce instead of ketchup. Take this mixture and spread to cover the top of the salmon.
5. Sprinkle panko or breadcrumbs over the top to cover. I find the panko makes an especially nice crunchy topping. Feel free to use a bit more if you like it extra crunchy.
6. Bake in oven for 15 minutes or until done. In my oven, that is just about perfect without overcooking it.
7. Lift fish off of skin with a spatula and serve. It should separate easily, leaving the skin stuck to the foil for easy disposal and cleanup. Neat trick!
Makes enough for one person or two light meals. Easy enough to double if you are cooking for more than yourself.