Dessert
Horseradish-Crusted Salmon with Crispy Leeks
A horseradish mayonnaise crust cloaks each salmon fillet with a sharp creamy bite that melts into the tender fish. Golden crispy leeks scattered on top add a delicate crunch that heightens every savory mouthful.
- Total
- 31 min
- Prep
- 15 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 316
- Protein
- 29g
- Carbs
- 9g
- Fat
- 17g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 425mg
Ingredients
- 1 1/4 lb salmon fillet, cut into 4 portions
- 1/2 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 2 tbsp mayonnaise
- 1 tbsp prepared horseradish
- 1/4 cup extra-virgin olive oil
- 1 medium leek, white and pale green parts only, cut into matchsticks
- 3 tbsp cornstarch
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with foil.
- Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.