CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients

  • 1 English (seedless) cucumber
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. Chopped fresh dill
  • 2 tbsp. olive oil
  • 1/2 c. panko
  • 2 tbsp. prepared horseradish
  • 4 skinless, boneless salmon fillets
  • 6 oz. baby spinach

Directions

Preheat oven to 475°F. Line large cookie sheet with foil.

In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.

In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.

Toss spinach with cucumber mixture in bowl; serve with salmon.

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