| 4 3-ounce | Skinless salmon fillets |
| 1 1/2 cups | Fine fresh breadcrumbs, preferably made from sourdough bread |
| 1 1/2 tablespoons | Grated fresh horseradish or 1/4 cup prepared |
| | Horseradish, squeezed dry |
| 1 tablespoon | Grated fresh ginger |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Rice wine or sake |
| 1/2 teaspoon | Salt, preferably kosher |
| 1/4 teaspoon | Freshly ground white pepper |
| | |
| | Sauce |
| 2 tablespoons | Reduced-sodium soy sauce |
| 2 tablespoons | Rice wine or sake |
| 2 tablespoons | Water |
| 1/2 teaspoon | Sugar |
Preheat the broiler. Lightly oil a baking sheet or coat it with nonstick spray. Set salmon fillets on the baking sheet.
In a food processor, combine breadcrumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper; process until evenly moistened. Lightly press one-fourth of the crumbs over the top of each fillet. Broil, about 4 inches from the heat source, until the crust is golden brown and the salmon is opaque in the center, about 8 minutes.
To make sauce: While the salmon is broiling, stir sauce ingredients together in a small bowl until the sugar dissolves. Serve alongside the salmon.
Nutritional Information:
Per serving:
215 calories
10 g total fat (1 g sat)
47 mg cholesterol
11 g carbohydrate
19 g protein
0 g fiber
856 mg sodium