1 side salmon (about 3 to 4 pounds) salt freshly ground black pepper
1 (6-ounce) jar prepared horseradish
2 tablespoons whole grain mustard
zest of two lemons
juice of two lemons
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 cups panko breadcrumbs
3 tablespoons olive oil
2 teaspoons salt
freshly ground black pepper
Pre-heat the oven to 400 ̊F.
Place the salmon, skin side down, on a greased baking sheet, or a baking sheet lined with parchment paper.
Season the salmon with salt and freshly ground black pepper. Then spread the horseradish on the salmon, coating the entire surface.
Combine the remaining ingredients in a small bowl. Spread the mixture over the top of the salmon and press down lightly with your hands, adhering it to the salmon using the horseradish as “glue”. Transfer the salmon to the oven and bake for 20 minutes or until the fish feels firm to the touch. Cut into portions and serve warm or room temperature.
Serving size: 8 to 12