Salmon roasts in a hot convection oven under a bold crust of mayonnaise, fresh horseradish, parsley, and panko breadcrumbs, the whole topping brightened with lemon zest and a generous squeeze of lemon juice.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat convection oven to 375°F.
Season filet with salt and pepper.
Combine mayonnaise, parsley, horseradish, lemon zest, lemon, bread crumbs, salt, and pepper in large bowl. Stir to combine.
Spread mixture in even layer over flesh side of fish.
Transfer to half sheet tray lined with lightly oiled parchment paper.
for 5-10 minutes , depending on thickness of fish filet.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
