Grilled Apple Horseradish-Crusted Salmon

Method

1. Preheat oven to 425°F (conventional) or 375°F (convection).
2. In a bowl, whisk together Musselman’s® Apple Butter, lemon juice, 1/2 cup horseradish, salt and pepper. Hold.
3. Line a sheetpan with foil and spray with non-stick cooking spray. Place salmon fillets, skin-side-down, in an even layer on sheetpan. Spread entire top of each salmon fillet evenly with 1 Tbsp. apple butter-horseradish mixture.
4. In a bowl, combine: pumpernickel crumbs, chives, 1/2 cup horseradish and oil and mix. Press 1/4 cup horseradish-crumb mixture evenly on to tops of each salmon fillet and press gently to attach crumb mixture to apple butter coating.
5. Oven-roast fillets for 12–15 minutes or until just heated through.
6. Fennel Slaw: In a bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. Pour over a mixture of shaved fennel and onion and toss to mix. Cover and refrigerate at least 1 hour before serving. 
7. To Serve: Serve each portion of salmon garnished with 1 Tbsp. apple butter-horseradish mixture and accompanied with 1/2 cup Fennel Slaw*.