I racked my brain trying to come up with yet another creative way to use the fresh horseradish root in my kitchen. I felt the need for some nuttiness, to tone down the tang. I also felt a craving for fresh salmon – yes, I do live in a land-locked state, which makes the craving difficult to combat –
And with a little tropical flair to include both macadamia nuts and coconut aromatized rice, we enjoyed a meal fit for the kings…the salmon kings 🙂
Peanut Horseradish Macadamia Crusted Salmon
2 large wild caught, Sockeye or King salmon filets
1/4 cup all natural, fresh ground peanut butter
3 Tbs. freshly grated horseradish root
1/4 cup chopped macadamia nuts
1/2 tsp. sea salt
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Place the salmon filets, skin side down, on the parchment and slather equally with peanut butter.
Toss together the horseradish, nuts, and salt. Sprinkle over the salmon.
Bake for about 25 minutes, until just barely cooked through.
Serve over coconut rice with fresh cilantro, if desired.
1 cup Jasmine rice
2 cups water
2 Tbs. coconut oil
Combine the water and rice in a medium sized pot and bring to a rolling boil. Reduce to a simmer and cover, cooking until the rice is soft and almost all the liquid is absorbed. Stir in coconut oil and salt, if desired.