Nutrition Information (per serving)
⅓ cup all-purpose flour
1 tsp sea salt
1 whole egg, beaten
1 Tbsp white vinegar
1 cup fresh, finely grated horseradish
4 4-oz salmon fillets
1 tsp extra virgin olive oil
Cranberry Dill Catsup:
¾ cup fresh or frozen cranberries
½ cup apple cider
2 tsp minced shallots
Pinch sea salt
2 tsp cane sugar
2 tsp fresh, chopped dill
- In a shallow bowl, combine flour and salt and mix well. In a separate bowl, combine egg and vinegar and beat until combined. Spread horseradish in a medium shallow bowl. Dip salmon fillet in flour mixture, then egg mixture and then grated horseradish. Repeat for remaining fillets.
- Heat a sauté pan with olive oil and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side.
- In a blender container, combine cranberries, apple cider, shallots, salt and sugar and puree until smooth. Stir in chopped dill. Serve 2 ounces cranberry dill catsup with each salmon fillet.