Horseradish Crusted Salmon

Serves 4


1/3 cup all-purpose flour

1 teaspoon salt

1 egg, beaten

1 tablespoon white vinegar

1 cup horseradish, grated

4 salmon fillets

1 teaspoon olive oil

For the cranberry ketchup:

3/4 cup fresh or frozen cranberries

1/2 cup apple cider

2 teaspoons shallots, minced

pinch of salt

2 teaspoons sugar

2 teaspoons dill, chopped

Method of Preparation:

1.In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish.

2.Heat oil in a saut pan and saut salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.

3.For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.