Horseradish-Crusted Salmon with Cranberry Ketchup Recipe

Name: Horseradish-Crusted Salmon with Cranberry Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh or frozen cranberries; 1/2 cup apple cider; 2 tsp minced shallots; Pinch of salt; 2 tsp sugar; 2 tsp chopped fresh dill; 1/3 cup all-purpose flour; 1 tsp salt; 1 egg, beaten; 1 tbsp white vinegar; 1 cup fresh, finely grated horseradish; 4 salmon fillets (4 oz each); 1 tsp olive oil

Servings: persons

3/4 cup fresh or frozen cranberries
1/2 cup apple cider
2 tsp minced shallots
Pinch of salt
2 tsp sugar
2 tsp chopped fresh dill
1/3 cup all-purpose flour
1 tsp salt
1 egg, beaten
1 tbsp white vinegar
1 cup fresh, finely grated horseradish
4 salmon fillets (4 oz each)
1 tsp olive oil

1
For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar.
2
Puree until smooth.
3
Stir in dill.
4
For salmon: In a shallow bowl, mix flour and salt well.
5
In a separate bowl, combine egg and vinegar.
6
Beat until combined.
7
Spread horseradish in yet another shallow bowl.
8
Dip each salmon fillet in flour mixture, then egg mixture, then horseradish.
9
Heat oil in a saute pan and saute salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side.
10
Top each fillet with ketchup.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup fresh or frozen cranberries, 1/2 cup apple cider, 2 tsp minced shallots, Pinch of salt, and more.

Yes, Horseradish-Crusted Salmon with Cranberry Ketchup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Horseradish-Crusted Salmon with Cranberry Ketchup

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