OUR FAVORITE RECIPES! DINNER FOR TWO
HORSERADISH-CRUSTED SALMON, CAULIFLOWER PUREE, SAUTÉED SNOW PEAS Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 2
2 Filet's of Salmon - skin off
Plain Breadcrumbs
Raw Prepared Horseradish
1 Egg
Salt & Pepper
Head of Cauliflower
A bit of 2% Milk
Some butter
Snow Peas
Garlic
Some more butter
A little olive oil
Instructions:
Start by mixing some plain breadcrumbs and the horseradish together. This is going to be what you are coating the salmon with, so exact amounts are not required. You will add as much or as little of the horseradish as you like. You can also salt and pepper to taste. I usually get a big bowl and mash the horseradish into the breadcrumbs - it takes a while so be sure to allow yourself extra time. The consistency should be uniform and crumbly.
Once you've created the coating, beat the egg to so that you can coat the salmon in it. I like to use large plates for the egg and the coating. First dip your salmon in the egg until it is completely coated - then you will coat it with the breadcrumb mixture. Pan-sear the filet's in a large fry pan with olive oil. Don't forget that salmon will continue to cook even after you remove it from heat so if you like it cooked to medium temp - cook it until it's just past medium rare right before serving it.
To make the puree, my preference is to break the head of broccoli up and then steam it until it is soft enough to mash with a fork. The consistency should be similar to mashed potatoes - I add a little milk and butter to make it creamier and then salt and pepper to taste.
Wash the snow peas and sauté a couple of cloves of garlic in a lot of butter and olive oil. Quickly sauté the peas - they only take a minute or two and should be bright green and still a little crunchy.
BON APPETIT!
RECIPE COURTESY OF ERIN DAOUST, SENIOR CATERING MANAGER, WYNDHAM HOTEL, CHICAGO
CATHY MALLERS & DEAN'S TEAM CHICAGO
