This dish is a delicious tribute to the abundance of fresh salmon, and garden fresh vegetables that we receive in Alaska in the spring and summer.

MAIN INGREDIENTS

This recipe is divided into several parts.

1H pounds of fresh salmon cut into four
6oz. fillets
1 cup of seasoned flour
2 beaten eggs
Salt and pepper
Horseradish Butter
H pound softened butter
2 tablespoons minced shallots
2 tablespoons chopped Italian parsley
2 teaspoons minced garlic
G cup Beaver brand horseradish
1 tablespoon fresh lemon juice
2 tablespoons stone-ground mustard
Salt to taste

Whip butter until light and fluffy.  Add all other ingredients, cover and hold until ready for use.

Horseradish Crust

4 cups of fresh breadcrumbs
H cup of fresh herb mix (basil, parsley)
1 cup fresh grated horseradish
H cup of olive oil
1 tablespoon of seasoned salt

Place all dry ingredients in a bowl and toss together. Add fresh horseradish and toss, and then slowly drizzle in olive oil. Cover and refrigerate until ready to use.

Cucumber Champagne Relish

2 cups of Brut Champagne
2 oz. of white vinegar
1H oz. sugar
Dash of salt
4 tablespoons fresh chopped mint leaves and stems
1 English cucumber, halved and julienne sliced G inch thick
1 red bell pepper julienne

Bring vinegar, salt, water, champagne, and sugar to a boil, and stir until sugar and salt are dissolved. Place 2 of the 4 tablespoons of chopped mint in a glass or stainless steel small bowl, and pour the hot liquid over them.

Allow to marinate at least 2 hours.

Strain the liquid, discard the mint. Chill. Add to the chilled liquid, the remaining mint, red bell pepper, julienne cucumber and gently stir. Refrigerate.

Mint Sour Cream

1 cup of sour cream
1 cup Best Foods Mayo
4 tablespoons fresh chopped mint zest and juice from 1 lemon

Mix all ingredients together in a small bowl. Cover and refrigerate until ready to use.

Final Preparation and Assembly

Season the salmon with salt and pepper, and dredge in the seasoned flour mix, then dip in the egg mix.

Place pieces on a baking sheet and cover with the soft horseradish butter. Coat the salmon with the bread crumb mix.

Bake in a pre-heated 350°F oven for twenty minutes or until the internal temperature of the fish is 120°F. Do not overcook. Serve over steamed jasmine rice. Place the relish at the top of the salmon. Top with the mint sour cream. Garnish with 3 chive spears fanned out.