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Horseradish Crusted Salmon

Servings 4 Servings


  • About 2 cups Country Style Bread
  • About ¼ cup Sundried Tomatoes
  • ¼ cup approx. Horseradish freshly grated (or prepared horseradish)
  • 4 to 6 Garlic Cloves
  • ½ cup Reggiano
  • 2 tablespoons Dill, Parsley or Tarragon Leaves
  • 2 tablespoons Dijon Mustard
  • 2 pounds Salmon Filet one piece or 4 individual portions


Preheat Oven to 375ºF / 190ºC

  • Remove the crust from the bread. 
  • In your food processor, add the Sundried tomatoes, garlic, horseradish and process for a couple minutes. Add the bread, dill and Reggiano parmesan. Process until well blended and moist, reserve for later use.
  • Place the fish filet onto a cookie sheet lined with a non-stick baking mat.  Brush the fish filet with the mustard generously.   Pat the bread mixture on top of the mustard. Be sure to pack it well.  Bake until the top is lightly golden brown (perfect inside temperature should be 125ºF / 52ºC for Medium Rare.


For the Medium Ribbon Grater:  click here
For the Wusthof Deli Knife:  click here
For the Fleur de Sal Salt:  click here
For the Silicone Baking Mat:  click here
For the Woll Non-Stick Fry Pan:  click here
For Chef Jean-Pierre's Cookbook:  click here
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