Apple and horseradish pair perfectly on top of oven-roasted salmon brushed with apple butter and topped with pumpernickel breadcrumbs mixed with horseradish and lemon.
Made With:
3 cups Musselman’s® Apple Butter
1/2 cup fresh lemon juice
1 cup prepared horseradish, divided
1 tsp. Kosher salt
1 tsp. ground black pepper
Non-stick cooking spray
24 x 6-oz. salmon fillets
1 1/2 qt. pumpernickel bread crumbs
1 cup minced fresh chives
1/2 cup olive oil
3 qt. Fennel Slaw
*Fennel Slaw
1/3 cup fresh lemon juice
1/3 cup olive oil
2 Tbsp. fresh lemon zest
1 tsp. salt
1/8 tsp. ground red pepper
1 1/2 qt. shaved fennel
1 qt. thinly sliced or shaved sweet onion