Salmon with Tarragon-Horseradish Crust

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Now my dearies, just a few days ago, I went on in depth with that fantastically enchanting topic: how to prepare horseradish, and before that, dazzled you with "How to make breadcrumbs."

What can I say, I’m just that kinda girl. Always making stuff in the kitchen. It’s just that I find (and purport) the easiest way to whip up dinner is to have a wide variety of ingredients in the pantry and ready for action. That way, when you (or in this case, I) invite people over to sit out under the stars on one of these outrageously beautiful summer nights (insert blissed-out sigh) making dinner is a snap. Won’t heat up the kitchen and leaves you more time to mix up cocktails, giggle with your true friends and really, really ponder the far reaching impact of Mabel Van Buren’s cinematic career…

The salmon here is simply the result of stirring, smearing and searing. I served it with some white rice with dill and a faboo fava bean and shallot medley (more on those little suckers some other time…) and was beyond pleased. Simple, chic and delicious. What more could a girl ask for? Try it, and enjoy.


3/4 cup breadcrumbs
3 tablespoons prepared horseradish
2 teaspoons minced fresh tarragon
2 teaspoons olive oil, plus more for searing
salt and pepper to taste
4 medium sized (6 oz.) boneless salmon


In a bowl, combine the breadcrumbs, horseradish, tarragon, olive oil, salt and pepper.

Rinse the salmon and pat dry. Press a thick coating of the bread crumb mixture onto the top (not the skin side) and set aside.

In a large non-stick pan, heat a teaspoon or so of oil over medium high heat, gently place the salmon filets, skin side down, into the pan. Let cook for 3 or 4 minutes. Carefully turn and continue to cook until seared through, about 4 more minutes. Remove from the pan and serve immediately or at room temperature.

Serves four.



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