Horseradish-crusted Salmon With Beets

Parents, by nature, your children want to feel special. Will they learn that from you? And will you reject the superficial spoiling, self-esteem movement, permissive attitudes and worthless flattering in your efforts to achieve it? Start with God’s image. Then cultivate their love for God’s image. Then show Christ as the solution to repair God’s image. Nurture their relationship with Christ toward His causes. Only then will our children find their worth in life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Asian	October 199	1	Servings

INGREDIENTS

7	T	Butter
1/2	c	Thinly sliced shallots
1/2	c	Dry white wine
1		Bay leaf
2	T	Minced fresh thyme
3		Beets, peeled halved
		crosswise cut into
		1/4-inch-thick
		slices
4 1/4	c	Chicken stock or canned
		low-salt chicken
		broth
4		Salmon fillets, 6-ounce
2/3	c	Panko, Japanese
		breadcrumbs*
1 1/2	T	Prepared horseradish
		drained
12		Baby carrots, peeled
12		Brussels sprouts, all leaves
		separated
		minutes.

INSTRUCTIONS

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add
shallots; saute 5 minutes. Add wine, bay leaf and 1 tablespoon thyme;
boil until mixture is reduced by half, about 5 minutes. Add beets and
4 cups stock; bring to boil. Reduce heat to medium-low and simmer,
uncovered, until beets are tender and liquid is reduced to 1 cup,
about  Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in
small  saucepan; brush over salmon. Sprinkle with salt and pepper. Mix
panko,  horseradish and 1 tablespoon thyme in small bowl. Season with
salt and  pepper. Press mixture onto salmon, dividing equally. (Can be
made 6  hours ahead. Cover beet mixture and salmon separately; chill.)
Preheat oven to 475F. Bake salmon just until cooked through and top is
golden brown, about 8 minutes.  Meanwhile, melt 2 tablespoons butter in
large skillet over medium  heat. Add carrots and 1/4 cup stock; cover
and simmer 2 minutes. Add  brussels sprout leaves; cook, uncovered,
until crisp-tender, about 5  minutes. Season with salt and pepper.
Remove from heat.  Bring beet mixture to simmer in heavy medium
saucepan. Add 2  tablespoons butter; stir just until melted. Spoon beet
mixture into 4  shallow soup plates. Top with fish. Garnish with
carrots and brussels  sprouts.  *Available in Asian markets and in the
Asian foods section of some  supermarkets.  Makes 4 servings.  Bon
Appetit October 1999  Converted by MC_Buster.  Per serving: 1993
Calories (kcal); 107g Total Fat; (49% calories from  fat); 155g
Protein; 86g Carbohydrate; 571mg Cholesterol; 1757mg  Sodium Food
Exchanges: 2 Grain(Starch); 19 Lean Meat; 10 1/2  Vegetable; 0 Fruit;
16 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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