Horseradish & Mushroom Crusted Salmon With Horseradish Cream Sauce

Number of Servings: 4

Crust for Salmon:
1 Lb. Button mushrooms, sliced
1 Tbsp. Garlic, minced
1 Tbsp. Shallot, minced
1/4 Cup Green onion, sliced thin
1 Cup Horseradish
2 Tbsp. Olive oil
4 6-Oz. Salmon filets
Sauce for Salmon:
1 Tsp. Olive oil
½ Cup Horseradish
1 Tbsp. Garlic, minced
1 Tbsp. Shallot, minced
2 Tbsp. Fresh basil, chopped
2 Cup Heavy cream

To make crust: Heat oil in saute pan over medium high heat. Add garlic, shallot and stir for 30 seconds. Add mushrooms and saute until cooked through. Remove from heat and cool.
Place cooled mushroom mixture in food processor and pulse mixture to the size of peas. Mix in horseradish and green onion. Season salmon filets with salt and pepper. Press thin layer of horseradish and mushroom mixture into a thin layer atop each filet. Place salmon in or on a non stick baking pan sprayed with food release spray. Place filets in a preheated (350º) oven for 12-15 minute or until salmon has reached a minimum internal temperature of 145º. While fish is cooking, over medium heat in a saute pan, heat olive oil and saute garlic and shallot for 30 seconds. Add horseradish and stir to incorporate. Add heavy cream bring to a boil and reduce to a slight simmer until fish is completed cooking. Prior to serving sauce, add fresh basil and season with salt and pepper.