This is such a simple yet delicious summer dish that can be prepared in less than five minutes and only takes 10-15 minutes to cook. It's hardly a recipe, just an idea for a quick, weekday winner. Can be served with new potatoes and vegetables - but I like it with a big green salad - and whatever is currently growing nicely in the garden (at the moment my gorgeous Santini tomatoes, radishes and spring onions.)
For two - simply take two salmon fillets, season all round with coarse sea salt and freshly ground black pepper. If you prefer to cook in the oven switch on to 180 degrees. (Personally I like to crisp up the breadcrumbs quickly whilst keeping the salmon nice and moist and juicy so I place under a hot grill instead.)
Either use pre-prepared breadcrumbs - or quickly blitz enough to coat both fillets in a food processor - white or brown or a mixture is absolutely fine here. Give the breadcrumbs a good seasoning too and scatter onto a plate. You can of course add some fresh chopped herbs here too - dill, thyme and oregano all work - but sometimes speed is of the essence and it's fab with or without the herbs.
Next place the salmon fillets into an oven proof dish or a baking tray and spoon over about 1-1.5 tablespoons to each of creamy horseradish, then dip into the breadcrumbs and ensure both top and bottoms are covered. I like to leave the sides uncovered so you can see as the fish is cooking - nobody likes dried up, over-cooked salmon!
Finally cook the salmon - either in the oven until the breadcrumbs have turned a golden brown - or, if you prefer, follow my lead and place under a very hot grill to toast the breadcrumbs and turn half way through to ensure a lovely golden crispy crumb on both sides. You can literally see the salmon cooking this way too, so can avoid overcooking. For a decent sized fillet - it only really takes 6-7 minutes cooking each side maximum.
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