Horseradish Encrusted Salmon

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This salmon dish can either be eaten as a main course with some sides or add on top of a leaf salad for a light lunch.

Ingredients

4 salmon fillets (approx. 6 oz. each), skin removed
2 Tbs. flour
1 egg, lightly beaten
3 Tbs.. prepared horseradish, divided in half
2 C. seasoned dry breadcrumbs
1/4-C. olive oil
1/3-C. light sour cream
1 Tbs. freshly chopped chives
1 Tbs. freshly chopped parsley

Directions

Lightly coat the salmon fillets in the flour. Place the egg, 1 Tbs. of the horseradish and about a Tbs. of water in a shallow bowl and beat together. Dip the salmon into the mixture and then evenly coat in the breadcrumbs. Heat the oil in a large frying pan. Cook the fillets for 3 minutes on each side, or until just tender and golden brown (the time will depend on the thickness of the fillets.)

To make horseradish sauce: mix the remaining horseradish, sour cream and herbs in a bowl. Serve the salmon with a dollop of the sauce on top.

If desired, serve with baby potatoes sprinkled with fresh parsley and a crispy mixed leaf salad.