Horseradish-Crusted Salmon with Cranberry Catsup

Ingredients

• 1/3 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

• 3/4 cup fresh or frozen cranberries

• 1/2 cup apple cider

• 2 tsp minced shallots

• Pinch sea salt

• 2 tsp cane sugar

• 2 tsp fresh, chopped dill

Instructions

1. 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.

2. 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.

3. 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.