Crumb-Crusted Salmon Fillet with Mustard Horseradish Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Serves 2. Can be doubled.

Ingredients:

• 2 salmon fillets (6-8 oz each)
• 1 large breadstick ground to crumbs
• 1 shallot minced
• 1 Tbl of sugarless horseradish mustard (or you can do 2 tsp of mustard and 2 tsp of horseradish)
• ¾ cup of chicken broth
• 2 cups of baby arugula (or other greens)

Instructions:

Dust your salmon with your favorite sugarless meat rub or leave it plain. Spray with olive oil. Then dip in your breadcrumbs on one side only.

Place crumb-side down in your sauté pan. Saute on medium until the crumbs are brown. This is when you make a decision. You can either turn it over and finish up cooking it or I transfer it in an ovenproof pan to my oven and bake it at 400 degrees (375 if you’re using a convection oven) for 10-15 minutes more or until it’s only slightly pink the middle. I think this keeps the salmon more moist.

While the salmon is cooking you can make your sauce.

In a small sauce pan, add the shallots. Cook on medium high just until slightly loosened. Toss them around while they heat. Then add the chicken broth and the mustard/horseradish. Cook with broth until slightly reduced. It won’t really thicken. This will just intensify the flavor.

To serve, put your arugula or other green on the plate. Drizzle on the sauce and then add the salmon on top.

Enjoy!

Cheers,