Horseradish Crusted Atlantic Salmon, Quinoa with Golden Raisins and Pecans, Sauteed Baby Bok Choy

(4 servings)



Ingredients

4 x 180 g pc (6 oz pc)	Atlantic salmon fillet, skin and pin bones removed
To taste	McCormick Gourmet Collection™ Kosher Salt
To taste	McCormick Gourmet Collection™ Ground Black Pepper
20 mL (4 tsp)	FRENCH'S® Dijon Mustard
125 mL (1/2 cup)	Fresh horseradish, finely grated
60 mL (1/4 cup)	Louianna Estates Olive Oil
Bok Choy
4 pc	Baby Bok Choy, cut in half
30 mL (2 tbsp)	Butter
To taste	Salt and pepper
5 mL (1 tsp)	Sesame oil

Method

Salmon

1. Preheat an electric skillet to 180ºC (350ºF).
2. Preheat a toaster oven to 150ºC (300ºF).
3. Lightly season both sides of the salmon with salt and pepper. Spread a teaspoon of Dijon mustard on fleshy side of salmon, press salmon firmly into grated horseradish, creating a crust.
4. Add olive oil to hot skillet and place salmon horseradish side down, searing until a golden brown crust forms on the horseradish. Turn salmon over and sear the other side.
5. Remove salmon from skillet, place onto the toaster oven tray and insert into the toaster oven. Bake salmon 5 minutes for medium doneness.
6. Remove and serve hot on a bed of quinoa and baby Bok Choy.

Sauce

1. Blanch baby Bok Choy in salted water. Pan sear in butter, salt and pepper and sesame oil.

• Click here to read how to handle and fillet a fish just like a professional .

• Inniskillin Reserve Pinot Noir

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