HORSERADISH-CRUSTED SALMON WITH CRANBERRY KETCHUP

Horseradish-Crusted Salmon with Cranberry Ketchup image

Provided by Scott Uehlein

Yield Makes 4 servings

Number Of Ingredients 15

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Cranberry Ketchup
3/4 cup fresh or frozen cranberries
1/2 cup apple cider
2 tsp minced shallots
Pinch of salt
2 tsp sugar
2 tsp chopped fresh dill
Salmon
1/3 cup all-purpose flour
1 tsp salt
1 egg, beaten
1 tbsp white vinegar
1 cup fresh, finely grated horseradish
4 salmon fillets (4 oz each)
1 tsp olive oil

Steps:

For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.
For salmon: In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in yet another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish. Heat oil in a sauté pan and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.