Oat-Cuisine Horseradish Crusted Salmon with Whole-Grain Mustard Cream Sauce

Authorlisa

Yields1 Serving

Trout and Crust:
 grain free flour, for dredging
 2 eggs, beaten
 2 gluten free rolled oats
 0.25 cup finely grated fresh horseradish
 10 skinless, boneless salmon fillets
 Kosher salt, as needed
 Freshly ground black pepper
 0.25 cup coconut
 1 tbsp butter or coconut oil
Sauce:
 1 teaspoon garlic, 1 teaspoon chopped chives, 1/3 cup molasses, 1 1/2 cups unsweetened almond milk, 2 tablespoons whole-grain mustard, 1 tablespoon minced flat-leaf parsley, 1 1/2 teaspoons kosher salt,1 teaspoon minced fresh thyme, Fresh ground black pepper, Worcestershire sauce, 1/3 cup Cognac or brandy
Sauce
 Drain off any oil left in the skillet, Add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the almond milk and bring to a boil Lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste. Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.

DIRECTIONS:
1

Preheat the oven to 350 degrees F.

2

Put the flour and egg in separate shallow dishes.

3

Mix the oats and horseradish together in a third shallow dish.

4

Pat the fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)

5

Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture.

6

Shake of any excess.

7

Put on a piece of waxed paper or baking sheet.

8

Heat 1 large skillet over medium heat.

9

Add the oil and heat until hot.

10

Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes.

11

Add the butter during the last minute of cooking.

12

Turn, cook on the other side, until golden, about 1 minute more.

13

Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.

Category

Ingredients

Trout and Crust:
 grain free flour, for dredging
 2 eggs, beaten
 2 gluten free rolled oats
 0.25 cup finely grated fresh horseradish
 10 skinless, boneless salmon fillets
 Kosher salt, as needed
 Freshly ground black pepper
 0.25 cup coconut
 1 tbsp butter or coconut oil
Sauce:
 1 teaspoon garlic, 1 teaspoon chopped chives, 1/3 cup molasses, 1 1/2 cups unsweetened almond milk, 2 tablespoons whole-grain mustard, 1 tablespoon minced flat-leaf parsley, 1 1/2 teaspoons kosher salt,1 teaspoon minced fresh thyme, Fresh ground black pepper, Worcestershire sauce, 1/3 cup Cognac or brandy
Sauce
 Drain off any oil left in the skillet, Add garlic and chives and saute for 1 minute. Add the Cognac away from the heat. Return the skillet to high heat, step back and flambe. Scrape up any browned bits that cling to the pan with a wooden spoon, and simmer until syrupy. Add the almond milk and bring to a boil Lower the heat, and simmer until thickened, about 3 minutes. Whisk in the mustard, parsley, salt, and thyme. Season with the pepper, to taste. Divide the sauce among 4 plates, place the fish on top, drizzle on the Worcestershire sauce, and serve.

Directions

DIRECTIONS:
1

Preheat the oven to 350 degrees F.

2

Put the flour and egg in separate shallow dishes.

3

Mix the oats and horseradish together in a third shallow dish.

4

Pat the fillets dry with a paper towel and season with salt and pepper. (If the fillets taper down to a very thin tail, fold the tails back to make a more uniformly thick fillet.)

5

Dredge the flesh sides of the trout fillets (leave the skin sides dry) in the flour then egg, and finally in the oat mixture.

6

Shake of any excess.

7

Put on a piece of waxed paper or baking sheet.

8

Heat 1 large skillet over medium heat.

9

Add the oil and heat until hot.

10

Lay the fish in the skillet oat-side down and cook until golden brown, about 3 minutes.

11

Add the butter during the last minute of cooking.

12

Turn, cook on the other side, until golden, about 1 minute more.

13

Transfer to a baking sheet, place in the oven, and bake until cooked through, about 3 minutes.

Oat-Cuisine Horseradish Crusted Salmon with Whole-Grain Mustard Cream Sauce

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