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Salmon with Creamy Cucumber Horseradish Sauce

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Serves 4


Ingredients:

4 salmon fillets, (6-8 oz each) skinned
2 egg white, lightly beaten
1 cup panko breadcrumbs, unseasoned
1 jar Rothschild Creamy Cucumber Horseradish Sauce
Salt
Pepper

Directions:

  1. Preheat oven to 425 degrees F. Rinse salmon and pat dry. Season with salt and pepper.
  2. Place egg white in a shallow dish and panko in a second dish. Dip each fillet in egg whites, turning to coat. Then dredge in panko crumbs, pressing lightly to adhere. Place on parchment lined baking sheet.
  3. Coat tops of fillets lightly with non stick spray and bake for 8-10 minutes or to desired degree of doneness (Internal temperature of 145 degrees F is recommended).
  4. Let fish rest for 5 minutes. Place on plates and top with Creamy Cucumber Horseradish Sauce.
Course: Dinner
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