Horseradish Encrusted Salmon

• Gluten free
• Paleo

• Seafood

  • 1 lb Salmon filets, wild-caught

• Produce

  • 1/2 tsp Garlic granules

• Condiments

  • 1 tbsp Dijon mustard
  • 2 cups Horseradish, root
  • 1 1/2 cup Horseradish

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1 Dash Pink sea salt, fine
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 3 tbsp Vinegar

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1/4 cup Water

Found on lexiscleankitchen.com

Description

Ingredients

• 2 cups horseradish root, peeled and chopped
• 1/4 cup water
• Dash fine pink sea salt
• 3 tbsp vinegar
• 1 1/2 cup horseradish
• 2 tbsp melted butter
• 1 tbsp dijon mustard
• 1/2 tsp freshly ground pepper
• 1/2 tsp fine sea salt
• 1/2 tsp garlic granules
• Optional: herbs of choice
• Optional: 1/4 lemon, juiced
• 1 lb. wild-caught salmon filets

Directions

• Combine horseradish root and water in food processor Pulse until horseradish is ground Remove and add sea salt and vinegar*, mix well When ready to make your crust, line baking sheet with foil or parchment and lay salmon out In a bowl combine crust ingredients and mix to combine Brush over salmon filets Broil on high for 7-9 minutes