Salmon In A Horseradish Crust With Green Herb Sauce

• GREEN HERB SAUCE
• 1 cup parsley leaves, washed and dried
• 1/2 cup tarragon leaves, washed and dreid
• 1/2 cup cilantro leaves, washed and dried
• 1/2 red onion, minced
• 1 tbsp. capers
• 1/2 tsp minced anchovies or anchovy paste
• 2 tsp lemon juice
• 1/4 cup olive oil
• salt and pepper
• CRUST
• 1/2 cup prepared horseradish with liquid
• 2 oz. smoked salmon, finely minced
• 1 tbsp Dijon mustard
• 2 tbsp. minced chives
• 3 tbsp.melted butter
• 1 cup fresh bread crumbs or panko
• salt and pepper
• 8 5-oz fillets of salmon, skin removed
• 2 tbsp Dijon mustard
• Canola oil

1. 1. To make the herb sauce, place herbs, onion, capers and anchovies in a blender or food processor and puree. Add the lemon juice and slowly pulse in the olive oil. Season with salt and pepper to taste. Set aside. (Prepare the sauce no longer than 8 hours ahead, as it will lose its color and flavor.)
2. 2. To make crust, stir all ingredients together and season lightly with salt and pepper to taste.
3. 3. Season salmon fillets with salt and pepper. Brush the tops of each fillet with mustard and then evenly pat the crust on top. Heat a large nonstick pan over medium heat and sear the salmon, crust-side down, in canola oil until crust is golden, about 3 minutes. Turn fillets over and cook 4 minutes longer for medium rare.
4. 4. Serve room temperature or chilled with green herb sauce.

herb sauce, parsley, tarragon, cilantro, red onion, capers, anchovies, lemon juice, olive oil, salt, horseradish, salmon, mustard, chives, butter, bread crumbs, salt, salmon, mustard, canola oil

Taken from www.epicurious.com/recipes/member/views/salmon-in-a-horseradish-crust-with-green-herb-sauce-1229576 (may not work)