Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Broiled Salmon Loins with Horseradish Crust
Ingredients:
2 Salmon loins - 4 oz. or 6 oz. each
¼ cup dry white wine
2 tablespoons unsalted butter, melted
1 scallion, minced
½ cup coarse dry bread crumbs
2 tablespoons well-drained bottled horseradish
Preparation:
Arrange the salmon loins in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the loins are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the loins for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden. Serves 2.
Great with: Parsley potatoes, with asparagus, or red beets, or candied carrots
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[recipe curtesy of Toppits Quality Frozen Foods]
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