The trick is using high heat to lock in the natural flavors.
For the herb crust:
2 1/2T finely chopped fresh basil
2T finely chopped fresh tarragon
2 1/2T finely chopped fennel fronds
1 1/2T finely chopped fresh mint
1T extra virgin olive oil
2T horseradish, fresh or prepared
1/4t fine sea salt
1/2t freshly ground pepper
For the horseradish bread sauce:
2T fresh white bread crumbs
3T prepared horseradish
4T extra virgin olive oil
1 1/2T water
1/2t ground white pepper
8, 2 1/oz. pieces salmon, cut into squares
Combine the herbs, measure out 4t of the herb mix and reserve. Combine the remaining herbs with the olive oil, horseradish, sea salt and pepper. Set aside.
Combine the crumbs and horseradish in a food processor and gradually add the oil in a steady stream through the feed tube. Thin with water and season with white pepper. Set aside.
Preheat oven to 500F.
Season the fish lightly with salt (if using) and fresh pepper, and place on a greased pan. Spread 1T of the herb crust on top of each piece of fish. Bake for 6-8 minutes.
To serve: drizzle about 1 1/2T of the horseradish bread sauce on a plate. Place two salmon pieces overlapping on the sauce. Finish with a drizzle of the remaining herb crust and a sprinkle of the reserved chopped herbs.
Calories: 352, Satfat: 4g, Protein: 29g, Carbs: 5g
Recipe, courtesy: Chef Waldy Malouf, via “The Joslin Diabetes Great Chefs Cook Healthy” cookbook
Photo, courtesy: diabetesforecast.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012