Here’s fish you can serve to company, because much of the preparation may be done in advance. Prepare through step # 3 early ion the day, but wait to bake it until just before serving.
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Potato and Double Horseradish Salmon
1/4 cup Dijon mustard
3 tablespoons prepared horseradish, squeezed dry
1 1/2 teaspoons chopped fresh thyme
1 teaspoon wasabi powder
8 (6-ounce) salmon fillets, skin removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup instant mashed potato flakes
Cooking spray
1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray; set aside.
2. Combine the mustard, horseradish, thyme, and wasabi powder in a small bowl. Sprinkle the salmon fillets with salt and pepper. Brush the flesh side of each filet with the mustard mixture.
3. Place the potato flakes on a plate. Roll each filet in the potato flakes to coat; transfer to a clean plate. Lightly coat the top of each filet with cooking spray. Coat a nonstick skillet with cooking spray and heat over medium-high heat. Place salmon filets, in batches if necessary, in the skillet, top side down. Cook 1 1/2-2 minutes or until lightly golden. Turn salmon and cook 3 minutes longer, turning twice more. Transfer to the prepared baking sheet.
4. Place baking sheet in the oven and cook 5-6 minutes or until salmon is barely translucent in the center (it will continue to cook before it gets to the table). Serve immediately.
Makes 8 servings
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