Mairlyn Smith’s Salmon or Rainbow Trout with Horseradish and Hot Pepper Jelly

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Ingredients

1 lb
salmon or rainbow trout fillets
2 Tbsp
horseradish
2 Tbsp
hot pepper jelly

Instructions

  1. Preheat oven to 425° Line a rimmed baking sheet with parchment paper.
  2. Place fillet onto the parchment paper.
  3. In a small bowl whisk together horseradish and hot pepper jelly. Spread evenly over the salmon fillet.
  4. Roast for 10-15 minutes per inch thickness or until just perfectly tender and nor raw inside.
  Per serving: 269 Calories, 15.4 g Total Fat, 3.6 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol, 127 mg Sodium, 8 g Carbohydrate, 0.5 g Fibre, 6.5 g Sugars, 5.5 g Added Sugars, 23.5 g Protein, 427 mg Potassium Carbohydrate Choices: ½ choice

Nutrition

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