Sustainably caught wild Pacific salmon are an important part of our diet and thanks to the concerted efforts to thwart overfishing, their healthy populations are thriving. The Save Our Wild Salmon website even waxes poetic about salmon fishing and the fishing culture in general.
1/2 cup fresh-grated horseradish
1/2 cup parsley, chopped
Juice of 1 lemon, plus zest
1 tablespoon finely chopped garlic
1 egg white
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 cup panko (Japanese-style breadcrumbs)
1/2 cup extra-virgin olive oil
8 6-ounce wild Pacific salmon fillets
Heat oven to 425 degrees F. Mix the horseradish, parsley, lemon juice and zest, garlic, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Stir in the breadcrumbs. Toss 1/4 cup olive oil into the breadcrumb mixture using a fork. Break apart any clumps and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Season the fillets with the remaining salt and pepper and place 3 of the pieces in the skillet skin side up. Cook for 2 minutes, gently turn the fillets with a flexible spatula and cook for 1 more minute. Transfer to a baking sheet skin side down and repeat with remaining fillets. Top each fillet with an equal amount of breadcrumb mixture, press lightly to adhere, and roast in the oven until the breadcrumb crust is golden and the fish is cooked 4 to 6 minutes. Serve immediately.
(Based on individual servings)
Total Fat: 25 g
Saturated Fat: g
Cholesterol: 94 mg
Sodium: 217 mg
Carbohydrates: 8 g
Fiber: 1 g
Protein: 35 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.