Horseradish-Crusted Salmon with Beets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At The Painted Table in Seattle, Washinton, the fish comes with just the beet broth, but the beets themselves are delicious, too. Ingredients:
7 tablespoons butter |
1/2 cup thinly sliced shallots |
1/2 cup dry white wine |
1 bay leaf |
2 tablespoons minced fresh thyme |
3 medium beets, peeled, halved crosswise, cut into 1/4-inch-thick slices |
4 1/4 cups chicken stock or canned low-salt chicken broth |
4 6-ounce salmon fillets |
2/3 cup (japanese breadcrumbs) |
1 1/2 tablespoons prepared horseradish, drained |
12 baby carrots, peeled |
12 brussels sprouts, all leaves separated |
Directions:
1. Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
2. Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.)
3. Preheat oven to 475°F. Bake salmon just until cooked through and top is golden brown, about 8 minutes.
4. Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat.
5. Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts.
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