Ingredients
36 ounces wild salmon fillets (6, 6 ounce pieces)
8 tbsp organic horseradish
1 whole organic shallot, minced
1 tsp Celtic sea salt
1/2 tsp freshly ground black pepper
2 tbsp organic extra virgin olive oil
2 tbsp fresh dill, chopped
Heat oven to 450° and position rack 8 to 12 inches from heat. Place 1/2 teaspoon salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and olive oil in a mixer. Pulse just until combined; set aside. Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat mixture onto top of each fillet. Bake until just cooked through, 5 to 6 minutes. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes. Serve immediately.
