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Salmon with Creamy Cucumber Horseradish Sauce





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:
- Preheat oven to 425 degrees F. Rinse salmon and pat dry. Season with salt and pepper.
- 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.
- 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).
- Let fish rest for 5 minutes. Place on plates and top with Creamy Cucumber Horseradish Sauce.
| Course: | Dinner |
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