How To Make Roast Salmon with Rye & Horseradish Crumble & Kale Salsa Verde
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Serves:
Ingredients
- 4 salmon fillets
- 1 cup rye bread crumbs
- 2 tablespoons horseradish
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups kale, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup capers, drained
- Zest and juice of 1 lemon
- 1/2 cup olive oil
Instructions
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Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
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In a bowl, combine the rye bread crumbs, horseradish, olive oil, salt, and pepper. Sprinkle the mixture evenly over the salmon fillets.
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Roast the salmon in the preheated oven for 15-20 minutes, or until it is cooked to your desired doneness.
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Meanwhile, prepare the kale salsa verde. In a food processor, combine the kale, parsley, mint, basil, garlic, capers, lemon zest, lemon juice, and olive oil. Pulse until a smooth sauce forms. Season with salt and pepper to taste.
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Serve the roasted salmon with a generous dollop of kale salsa verde on top.
Nutrition
- Calories : 345kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 71mg
- Sodium : 271mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 27g
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