It was rather spontaneous how the meal came about, but it resulted in an extremely tasty masterpiece. The supermarket had wild caught salmon on sale, so that got the meal started. I also had fresh horseradish root in my fridge, so I thought it would taste pretty good to combine the two. In bridging these two ingredients together I need to give credit to realsimple.com. I googled “salmon and horseradish,” and after reading the recipe that came up, I knew I would like the taste of it.
Ingredients: Wild caught salmon with a crust topping made out of fresh horseradish root, garlic powder, salt, pepper, parsley, breadcrumbs, and olive oil. Sprinkle a little garlic powder, salt, and pepper directly on the fish as well. Cook at 400 degrees F until done. Side dish of wild rice, and zucchini seared in olive oil and sprinkled with balsamic vinegar afterwards.
The Looseleaf Cookbook 