Actress Lauren Graham has fun grating the "prehistoric-looking" horseradish root for this recipe from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona. And she wonders: Am I the only person who thought you battered fish by dipping it in egg first? For any of you similarly misdirected, the order is seasoned flour, then egg.

　　

Ingredients

Makes 4 servings

　　

Cranberry Ketchup

3/4 cup fresh or frozen cranberries

　　1/2 cup apple cider

　　2 tsp minced shallots

　　Pinch of salt

　　2 tsp sugar

　　2 tsp chopped fresh dill

　　

Salmon

1/3 cup all-purpose flour

　　1 tsp salt

　　1 egg, beaten

　　1 tbsp white vinegar

　　1 cup fresh, finely grated horseradish

　　4 salmon fillets (4 oz each)

　　1 tsp olive oil

　　

Step 1

For ketchup: In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.

　　

Step 2

For salmon: In a shallow bowl, mix flour and salt well. In a separate bowl, combine egg and vinegar. Beat until combined. Spread horseradish in yet another shallow bowl. Dip each salmon fillet in flour mixture, then egg mixture, then horseradish. Heat oil in a sauté pan and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side. Top each fillet with ketchup.

　　

Nutrition Per Serving

Nutritional analysis per serving: 275 calories

　　13 g fat (2 g saturated fat)

　　14 g carbohydrates

　　2 g fiber

　　#### Nutritional analysis provided by Self