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Horseradish-Crusted Coho Salmon PDF
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  • 1 cup Fresh white breadcrumbs, crust removed
  • 1/4 cup Fresh horseradish root, shredded
  • As needed Salt and pepper 
  • 1/4 cup Dijon mustard
  • Coho Salmon fillets, cut 6, 7 oz. ea.
  • As needed Olive oil
  • Banana or lettuce leaves for garnish

In a mixing bowl combine breadcrumbs, horseradish root and chopped parsley. 
Season each salmon fillet with salt and pepper. 
Spread each fillet with 2 tsp. of mustard on the belly side only. 
Lightly press the breadcrumb mixture onto the mustard. 
Place on a lightly oiled sheet pan, coated side up. 
Place in a preheated 425°F oven and cook 8-10 minutes or until desired doneness. 
Place the fish under the salamander or broiler until the crust is golden brown.

 
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